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Triple Pork Mock Muffletta (with pix)

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    Triple Pork Mock Muffletta (with pix)

    I believe everyone is familiar with the Muffletta. If not its a tasty Italian sandwich invented by immigrants to the New Orleans area and has become a favorite to that city. It's essentially a variety of ham cold cuts with provolone cheese but its signature flavor component is the olive tapenade.

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    So in honor of this great classic and as a tribute to the recent pulled pork day, I decided to recreate this sandwich using pork components instead of the tradition sesame seed bun. So to begin with, I chose a pork tenderloin as the 'bread'.

    Stage 1, trimming the silver skin and fat and filleting them into flats. After a good salting, I let them cure overnight......


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    Stage 2,...due to the thickness, I needed to pound these little piggies a little thinner for rolling purpose.......


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    Stage 3, instead of some sort of mayonnaise for our sandwich, I decided to create a rosemary/garlic paste to rub inside the fillets......

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    Stage 4....after having applied the paste, the bottom half is ready for the cold cuts. I used Boar's Head premium capocollo and Italian cured ham.....

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    .....with the final topping, provolone cheese......

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    ....followed by the signature olive tapenade.........

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    ​

    Stage 5, need to top off the sandwich with our final layer of pork 'bread' and get her rolled and tied ready for seasoning.......

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    ​

    Stage 6, ....oh you thought we were done? Not yet my friends, we need our final layer of piggy deliciousness, a bacon weave.......

    ​ Click image for larger version  Name:	pork09.jpg Views:	3 Size:	164.1 KB ID:	396478

    ....rolled and back to the refrig to chill out for a few.......

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    Stage 7, after a good chill I prepared a tray to catch to porky dripping for some gravy......BUT WAIT, we need a time out for some much needed porky porn......

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    .....ok now back to the prep.......

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    Stage 8, getting her loaded on the WSM. Did some pecan and apple wood for smoke, held the temperature in the pit to 225* for the first two hours then cranked it up to 300* to crisp the bacon for the final hour. When internal temp got to 145*, I pulled it......

    ​ Click image for larger version  Name:	pork13.jpg Views:	2 Size:	159.6 KB ID:	396480

    ....man this sucker looks to good to eat......

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    ....but because of my empty stomach and the family pounding the table with knives and forks, I carved and served.......

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    HAPPY SMOKIN' ...... TROUTMAN OUT......
    Last edited by Troutman; May 31, 2019, 02:47 PM.

    #2
    Winner winner piggy muffaletta dinner! Plus the gravy! Looks great, Troutman .

    Kathryn
    Last edited by fzxdoc; October 16, 2017, 03:27 PM.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Thanks for the props nice lady!

    #3
    Wow! Very creative! Admiration here.

    Comment


      #4
      Troutman! Oh Boy❗️ Oh Boy❗️ That Looks "Oh So Good" ‼️ Thank You for the Photo Detail Recipe‼️
      Eat Well and Prosper❗️ From a Backyard Cremator in Fargo ND, Dan

      Comment


        #5
        Bee you tee ful!!!!!!!!!!!!!!!!!!!!!!!

        Comment


          #6
          Beautiful!

          Comment


            #7
            Bravo Troutman! That looks amazing. It definitely provides some inspiration for similar creations. Olive tapenade doesn't last around this house. It's pretty much mandatory for any sandwich. Thanks for the great walk-through.

            Comment


              #8
              Boy, that's a spin on a fatty I didn't see coming. Nice work my man.

              Comment


              • Troutman
                Troutman commented
                Editing a comment
                Trying to keep up with you brother.... FlaBouy inspired London broil next

              #9
              wow feel like I went to a pro how to class only could not taste the flavor through my scren ...way to detail everything sir

              Comment


                #10
                I am so stealing this one. Great job. I gather it's all gone?

                Comment


                • Troutman
                  Troutman commented
                  Editing a comment
                  Just finished the last two pieces lol

                #11
                Looks awesome!!! Hope everyone appreciated the effort you put into that one! Very nicely done!!!

                Comment


                  #12
                  Tell me about it, took about 10 hours all in. Could have cooked a 14 lb full packer.....

                  Comment


                    #13
                    You just took Amazing Ribs to a whole new level. Amazing!

                    Comment


                    • Troutman
                      Troutman commented
                      Editing a comment
                      Thanks, shoot I’m just inspired by all the great cooks around me. Heck I’m still buzzing over your podcast.!

                    #14
                    WAT?!? That's unreal. I thought I was ready for the big time just cause I made another brisket. Humbled!

                    Comment


                      #15
                      Niiiiiiiiiiiice!!!!

                      Comment

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