Southern Roast Pork Sandwich

MUSTARD SEED BBQ (CONCOURSE D) 

BBQ Dry Rub for Pork Roast (with coffee) 

1/3 cup kosher salt 

3 tbs black pepper 

4 tbs of finely ground coffee 

1½ tbs smoked paprika 

2 tbs chili powder 

2 tbs onion powder 

2 tbs garlic powder 

2 tbs light brown sugar 

2 tsp dried oregano 

1 tsp cayenne pepper 

Add all dry ingredients and mix thoroughly and reserve in bowl on side. 

For the Pork 

1 (4-6 lb) pork shoulder or butt roast 

2 carrots (medium) 

4 stalks celery 

1 fennel bulb 

4 cups water 

1. Generously rub withBBQ Dry Rub to coat the entire roast (I let sit out at room temperature for 2 hours before cooking –  this helps the fat melt and render much quicker). 
2. Rough chop onion, celery, carrot and fennel and place in bottom of roasting pan. 
3. Place water in bottom of pan, place roast on top of vegetables and wrap tightly with aluminum foil. 
4. Place in 325-degree oven for 5½to6 hours or until tender. 

Pickled Red Onion 

3 cups sliced red onion 

4 cloves garlic 

1/2 cup white sugar 

1/6 cup salt 

1/2 tsp peppercorns 

2¼ cup red wine vinegar 

1 cup red wine 

1. Add all ingredients to pot with exception of onions. Bring to a boil to dissolve all dry seasoning. 
2. In separate bowl, add sliced onion and reserve on side.
3. Once liquid comes to a boil, pour over onions and let sit for a minimum of 2 hours (the longer they sit, the better they will get). 

Bacon Pimento Spread 

6 slices bacon (thick cut) 

1 ½ cup Hellman’s mayonnaise 

6 oz cream cheese, softened 

1 (4 oz) jar diced pimentos, drained 

1 jalapeño pepper, seeded and minced 

2-3 scallions, diced 

2 cups extra sharp cheddar cheese, shredded 

2 cups pepper jack cheese, shredded 

Salt and pepper, to taste 

1. Preheat oven to 350 degrees.
2. Cook bacon until crisp and place on paper towel absorb excess fat.
3. Fine chop jalapeño and finely sliced green onions. 
4. Add remaining ingredients to bowl and reserve on side. 
5. Chop bacon into small bite–size pieces.
6. Add chopped bacon, minced jalapeño and sliced scallions to remaining mixture and mix thoroughly. 
7. Place in cooler for future use, the warmer it is, the easier it is to spread. 

Build the Sandwich 

BBQ Coffee Rubbed Pork Butt or Shoulder 

Pickled Red Onion 

Bacon Pimento Spread 

Brioche Bun 

Baby Arugula 

Pickles 

Roasted Jalapeño Pepper  

Bamboo Skewer 

1. Slice the pork into ¼ inch thick slices.
2. Toast brioche bun. 
3. Spread generous amount of Bacon Pimento Spread on top half of bun.