December 30th, 2014 DO Roast Pork SandwichesFor my Roast Pork Sandwiches, I usually brine the loin for 48 hours, rub with Montreal Steak Seasoning and cook on the pit until an internal temp of 138-140° foil, then the loin will rest overnight before slicing. I picked up a 10 pound loin and planned on three recipes in the crock pot, i made two of the recipes, Buffalo Style Pork Loin and Pineapple, Peach, Habanero pork loin. The third was going to have an Asian flair. The wife says to me, what are you going to do with the rest of that loin, I told her my intentions and she said, "You should make Roast Pork Sandwiches for the New Years Eve Party tomorrow night". I thought well it's too late for a brine, but figured it's going in gravy so no worries. I said, "OK, I'll do it in the Dutch oven", she nods in agreement, then I said, "I'll hit it with my Philly Style Rub"... well she rolls her eyes and I'm like... WTF... I said you love that rub, and she says, "OK give it a shot". I still don't know why she rolled here eyes! Oven set to 550° for 15 minutes. Fat is scored (crosshatched) thin cuts. You need some fat so if you trim, leave a thin layer. Browned all 6 sides, went high heat and heavy sear on the fat side. The DO is Greased and a trivet is placed on the bottom then a layer of onions, onions are discarded after the cook. Pork is coated in a butter, Soy 80%, Worcestershire 20% mix then coated heavily with my Philly Style Rub, extra crushed garlic is spread on top. 2 cups of water is added to the DO. Placed in the oven at 550° uncovered for 15 minutes, this was my first time doing a loin this way so I was shooting in the dark as far as time goes, after 15 minutes internal was about 110°? added 15 more minutes at 550° Loin rests undisturbed in the oven for 2 hours, I did probe it real quick and got a reading of 155° I thought it was ruined. The Onion is discarded and drippings can be removed to tweak the gravy. The loin is place in the refrigerator uncovered, the next day the loin is removed and sliced thin. Sampling the pork, the sliced loin was still moist and had great flavor, the meat wasn't as flavorful (less salty) tasting as my brined loins, so I would say that the brined is better for deli type sandwiches. The outside (Bark) was nothing short of amazing, I am real happy with this versatile rub. 3 Jars of Heinz Beef gravy diluted to one jar of water, gravy is heated then crock is turned on warm and pork is added one slice at a time dunking each piece, folding the meat in the gravy makes serving much easier and makes for a much better sandwich. TIP: Place meat on roll then squeeze excess back into crock when serving. These also make outstanding open face sandwiches. The opinions were all the same, this was my best to date Roast Pork Sandwiches, I think it has to do with overcooking it slightly, all my loins almost never go over 145°, which is perfect for deli type cold pork sandwiches. I gotta say that the texture is much better cooking at a higher internal temp if serving in a gravy. My daughter BF who doesn't like pork, couldn't get enough of this, he always says he don't like pork and I say your cooking it wrong. I wasn't even going to document this cook, but the results were so good, I figured it would be a good idea to jot it down and compare to some more cooks.