I made a pork loin the other night and we had some left overs so I decided to make sandwhiches from it. It turned out to be a huge hit in my house. The kids just loved it.
This recipie is for the pork loin and the glaze for the sandwiches. The loin was made in the crockpot.
- 1 large crockpot with lid
- Knife and cutting board for cooked pork
- Knife and cutting board for vegetables
- Measuring cup
- Tea spoons
- Sauce pan for glaze
- Fry pan and spatula for buns
Ingredients for pork loin:
- 1 – 2 pound pork loin average
- 1 package of maple bacon (Hormel Black Label is our favorite)
- 1/4 of a vidilia sweet onion chopped
- 1 large garlic clove peeled and sliced thin
- 1/4 cup of water
- Ground pepper
Ingredients for glaze:
- 1/4 cup of Sweet Baby Ray bbq sauce
- 3 table spoons of honey Dijon mustard
- 1/4 cup of ketchup
- 1/4 cup of maple syrup
- 3 table spoons of soy sauce
- 1/2 cup of brown sugar
Butter toasted garlic buns:
- 1 jar of minced garlic
- 1 stick of butter
Place your loin in your crock pot and pour your water inside. Generously cover your loin with pepper. Now wrap the entire loin with bacon.
On top of your bacon, cover with your onions and garlic. Sprinkle oregano on top. Cover and set crock pot on medium for about 4 hours. Pork loin should be at 145° or slice through center you should see no pink.
Now we are going to work on our sauce. In your sauce pan combine all ingredients for the glaze. Set your burner on medium low and stir till brown sugar is melted. Continuously stirring so you don’t burn your glaze.
If haven’t done so already remove your loin from the crockpot and disguard all of the fat from the bacon and loin. Save the drippings and leave in the crockpot. Cut the remaining cooked loin, bacon and onions in bite size pieces and place back in your crockpot. Now add your glaze and stir till coverd. Set your crockpot on low and cover. Keep on low and stir occasionally till your loin is warm and flavored through, about an hour.
You will have to add as much glaze as you like depending on how much loin you have left over.
I serve the sandwiches on butter toasted garlic buns. It’s easy to do, set your burner on medium low, in the small fry pan add 2 pats of butter and 1 spoon full of minced garlic. Open bun and face down on your pan. Toast till golden. Give the bun a little spin to grab all the garlic and butter. Repeat as necessary for more sandwhiches.
Place your pork on your toasted buns and serve.