Hi everyone, and welcome to #BBQ WEEK!This week is dedicated to one of my favorite ways to spend summer evenings~barbecuing! But this week is not just about what’s on the grill. #BBQWEEK bloggers will be sharing creative, mouthwatering dishes ranging from appetizers to desserts and everything in between! I am starting the week with a mouthwatering entree, adding a twist to a traditional picnic favorite on Wednesday, and celebrating the last day of #BBQ Week with a fun way to enjoy a campfire treat that we all love!Today’s recipe is my Southwestern Mini Grilled Pork Sandwiches! I hope you love them as much as I do!
Southwestern Mini Grilled Pork Sandwiches(makes 8 sandwiches)3 lb. Pork Loin Mrs. Dash Southwest Chipotle SeasoningOrange, Red, and Yellow Pepper-1 eachOnion-1 mediumMushrooms Butter patsLettuceTomato slicesAvocadoMini BunsCorn on the cobOther items you will need:Aluminum Foil
I absolutely love eating pork, and it is one of my favorite meats to grill with. I purchased a 3 pound loin for this recipe. I sprinkled the pork with Southwest Chipotle Seasoning from Mrs. Dash. It has a great flavor, with no salt, and it enhances the flavor of the pork without overwhelming it.
Cook on the grill on medium heat until it reaches 145 degrees. This will take approx. 40 minutes. Turn it a few times as it is grilling. You want to make sure that the pork is completely cooked.
Once the pork is on the grill, slice the peppers, mushrooms, and onions into thin slices.
Place the veggies onto a medium sized piece of foil. Sprinkle them with the Southwest Chipotle Seasoning, and add a pat of butter. Wrap the foil around the veggies, creating a foil bundle.I knew that not everyone that was going to join me for this BBQ liked the same veggies, so I made each bundle differently, catering to their tastes. If they don’t like mushrooms for example, I added more peppers and onions and left the mushrooms out.
Place the veggie packs on the grill and let them cook while the pork is cooking. Check them after approx. 20-30 minutes by sticking a fork into the peppers. If they are soft, they are done. Keep them wrapped up and hot until serving time. I also wrapped corn on the cob in foil. Just wrap the corn with a pat of butter on it and let it cook away. Don’t forget to clean it first and remove the silt.
Use a meat thermometer to insure that the pork does not over or under cook. You want the meat to reach 145 degrees so it will be safe to eat. Once it has been reached, remove the pork from the grill, and let it rest, still covered for appro. 20 minutes. This will seal in the flavor keeping the meat deliciously juicy. After the time is up, slice the pork into thin or thick pieces, depending on your preference.
Before the pork is finished grilling, put together a little veggie plate to have your lettuce, tomato and avocado ready to use. Change the condiments up, using your favorites if you so desire.
Build your sandwich. I love the mini buns, so I used those. They are cute and fun!
Bring everything together and enjoy your BBQ! Don’t forget that we are celebrating BBQ all week long! Stop by on Wednesday for my recipe for Southwestern Deviled Eggs!I hope you enjoyed my Southwestern Mini Grilled Pork Sandwiches! Keep scrolling down the page to find a printable recipe of the pork sandwich, and links to all my blogging friends who also joined in to share their #BBQWEEK recipes. Be sure to check them out! They all look amazing!
Southwestern Mini Grilled Pork SandwichesYield: Makes 15-20 Mini Sandwiches
Author: The Freshman CookINGREDIENTS:
3 lb. Pork LoinMrs. Dash Southwest Chipotle SeasoningOrange, Red, and Yellow Pepper-1 eachOnion-1 mediumMushroomsButter patsLettuceTomato slicesAvocadoMini BunsCorn on the cobOther items you will need:Aluminum Foil
INSTRUCTIONS:
Sprinkle the pork with Chipotle Seasoning. I used Mrs. Dash.Cook on the grill over medium heat, until it reaches 145 degrees. This will take approx. 40 minutes. Turn it a few times as it is grilling. You want to make sure that the pork is completely cooked.Once the pork is on the grill, slice the peppers, mushrooms, and onions into thin slices.Place the veggies onto a medium sized piece of foil. Sprinkle them with the Southwest Chipotle Seasoning, and add a pat of butter. Wrap the foil around the veggies, creating a foil bundle.I knew that not everyone that was going to join me for this BBQ liked the same veggies, so I made each bundle differently, catering to their tastes. If they don’t like mushrooms for example, I added more peppers and onions and left the mushrooms out.Place the veggie packs on the grill and let them cook while the pork is cooking. Check them after approx. 20-30 minutes by sticking a fork into the peppers. If they are soft, they are done. Keep them wrapped up and hot until serving time. I also wrapped corn on the cob in foil. Just wrap the corn with a pat of butter on it and let it cook away. Don’t forget to clean it first and remove the silt.Use a meat thermometer to insure that the pork does not over or under cook. You want the meat to reach 145 degrees so it will be safe to eat. Once it has been reached, remove the pork from the grill, and let it rest, still covered for approx. 20 minutes. This will seal in the flavor keeping the meat deliciously juicy. After the time is up, slice the pork into thin or thick pieces, depending on your preference.Before the pork is finished grilling, put together a little veggie plate to have your lettuce, tomato and avocado ready to use. Change the condiments up, using your favorites if you so desire.Build your sandwich. I love the mini buns, so I used those. They are cute and fun! Enjoy!
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Southwestern Mini Grilled Pork Sandwiches
