In Ground Pork, Recipes, Sandwiches & Wraps

The Sloppy Po’ Sandwich

Recipe created by Guerilla Q (
Servings 5


  • 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


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.

Leave a Comment

Recipe Rating