Good Luck Pork Loin Sandwiches

Catherine Mayhew

Catherine Mayhew

"The South In My Mouth"
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Grilled Pork Loin Sandwich
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During the week between Christmas and New Year’s Day, every grocery store in the South will run low on three things — and that is because of a ritual that ensures a prosperous new year for those who are wise enough to heed its importance.

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We must have black-eyed peas for luck, greens for money, and pork so that we’ll live high off the hog in the coming year. No exceptions. If you can’t find black-eyed peas where you live, you’d better get some mail order pronto. Greens mean spinach, kale, mustard, or collard. Lettuce does not count. However, you have a lot of leeway on the pig. Ribs, sausage, tenderloin, bacon…it’s all good.

You must make something of these three ingredients on New Year’s Day, or you will just so regret it the rest of the year. Ditto, if you did not put your coins outside your front door on New Year’s Eve and bring them back in New Year’s morning. Do you think we’re overly superstitious in the South? Thank you. I didn’t think so.

It does not matter if you make your good luck meal for breakfast, lunch or supper. This year, I am choosing football food as my theme, since there are always plenty of games on TV on Jan. 1.

This menu will serve 10-12 people, depending on which team you’re rooting for and the level of alcohol consumption.

Good Luck Pork Loin Sandwiches

Rating: 41

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 10 - 12 servings

Serving Size: 4-6 ounces

This recipe was created by Catherine Mayhew, author and writer of The South in My Mouth food blog.

Ingredients

  • Good Luck pork loin sandwiches
  • 1 3-pound pork loin
  • Your favorite BBQ rub
  • 2 12-ounce packages King’s Hawaiian Rolls
  • Spinach sauce*
  • Black-eyed pea salsa*

Instructions

  1. Rub pork loin with the BBQ seasoning and put in the Big Easy basket, fat side up.
  2. Roast until the internal temperature of the meat is 140*F degrees.
  3. Remove and let rest for at least 15 minutes under a foil tent - the pork will continue to rise in temperature to at least the 145°F USDA recommended minimum for pork.
  4. Slice pork across the grain into thin slivers...almost shavings!
  5. Split the rolls and spread a generous portion of the sauce on the bottom.
  6. Top with a gracious plenty of pork and serve with black-eyed pea salsa.

Notes

Different sizes of pork loin roast may be used, or even a pork shoulder can be substituted - but cook times will vary accordingly.

http://www.charbroil.com/community/good-luck-pork-loin-sandwiches/
Spinach Sauce

Rating: 41

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 cups

This recipe was created by Catherine Mayhew, author and writer of The South in My Mouth food blog.

Ingredients

  • 4 cups baby spinach, tough stems removed
  • 1 cup mayonnaise (preferably Duke’s)
  • 2 tablespoons Dijon mustard

Instructions

  1. Slice the spinach into thin strips.
  2. Mix with the mayonnaise and mustard in a non-reactive bowl.
http://www.charbroil.com/community/good-luck-pork-loin-sandwiches/
Black-Eyed Pea Salsa

Rating: 41

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Yield: 6 cups

Serving Size: 1/2 cup

This recipe was created by Catherine Mayhew, author and writer of The South in My Mouth food blog.

Ingredients

  • 2 15.5 can black eyed peas
  • 2/3 cup red onion, diced
  • 2/3 cup yellow pepper, diced
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons apple cider vinegar
  • Salt and pepper to taste
  • (Add a shot of hot sauce if you’re feeling sassy)

Instructions

  1. Combine all ingredients in a non-reactive bowl and let marinate at room temperature for 3-4 hours.
  2. Serve alongside Good Luck Pork Loin Sandwiches
http://www.charbroil.com/community/good-luck-pork-loin-sandwiches/

3 thoughts on “Good Luck Pork Loin Sandwiches

  1. What a great way to get all of the New Years’ requirements into one simply delicious sandwich!!
    Thanks for the coins outside the front door tip. Maybe that’s what I’ve been doing wrong all these years!
    Happy New Year and happy grilling.

  2. I’m not from the south and I’m really trying to get a handle on this black-eyed-pea-luck-thing. This menu sounds fabulous and I WILL plan this for our New Year’s Day! Thanks Catherine!

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