The Sloppy Po’ Sandwich
Recipe created by Guerilla Q (www.guerillaq.ca)
Ingredients
- French Bread Loaf
- Havarti cheese
Pulled Pork
- 5-7 lbs Johnston’s Pork Butt (Shoulder)
Dry Rub
- 1 Tbsp sea salt
- 1 Tbsp black pepper
- 2 Tbsp chilli powder
- ½ cup brown sugar
Cajun Deep Fried Meatballs
- 1 lb Johnston's Ground Pork
- 2 large eggs
- ½ cup bread crumbs
Cajun Seasoning Rub Mix
- 2 tsp sea salt
- 2 cloves garlic
- 2 tsp paprika
- 1 tsp each black pepper onion powder, cayenne pepper & dried thyme
- 1 ½ tsp dried oregano
- ½ tsp red pepper flakes optional
Meatballs Batter
- ¾ cup all purpose flour
- 1 tsp baking powder
- 1 Tbsp sea salt
- 1 cup cold club soda
Meatballs Dredge
- 2 cups cornmeal
Caramelized Onion and Bacon Jam
- 1 lb bacon
- 2 medium sweet onions chopped
- 2 Tbsp butter
- 1 Tbsp salt
- ½ cup light brown sugar
Old Bay Mayo
- 1 Tbsp old bay seasoning
- 1 cup mayonnaise
Instructions
Pulled Pork
- Preheat oven to 300°F.
- Mix dry rub ingredients and rub all over the pork butt. Roast pork butt with 2 cups of water for 4-5 hours thermometer reads 190°F.
Cajun Deep Fried Meatballs
- Mix meatball ingredients and form 1-inch meatballs; refrigerate for 30 mins. Prepare a deep fryer or heat oil in a pot with a candy thermometer until oil reaches 350°F.
- Mix meatballs batter ingredients together in a bowl and put cornmeal in a separate shallow pan. Dip meatballs in the batter and roll them around until completely covered then roll in corn meal dredge.
- Deep fry meatballs for 8-10 minutes or until internal temperature of 170°F. Remove from oil and place on paper towel to soak up excess oil.
Caramelized Onion and Bacon Jam
- Cook bacon on a cookie sheet in the oven at 350°F for 30-40 minutes until crispy.
- Cook down onions with salt and butter until soft, add brown sugar and continue to cook until caramel colour.
- Put bacon and onions mixture in a food processor or use a submersion blender and a bowl to puree to a jam consistency. Return to the frying pan and keep warm on low heat.
Old Bay Mayo
- Mix mayonnaise and old bay seasoning
Sandwich Assembly
- Slice French bread in half.
- On the bottom half, spread half of the old bay mayonnaise. Place pulled pork on top of bottom slice in a nice and place slices of Havarti or another creamy cheese on top of the pulled pork.
- Put bacon jam on top of the cheese and place meatballs along the full length of the sandwich and gently press down. If you have a squeeze bottle, fill with remaining mayo and squeeze over the meatballs. If not, spread old bay mayo on top half of the bun to complete the sandwich.
- Call 5 friends and enjoy.
