Entrees Makers markbrined pork sandwiches with smoked gouda and makers mark jus 494x396
Maker’s Mark Brined Pork Sandwiches with Smoked Gouda and Maker’s Mark Jus

Maker’s Mark Brined Pork Sandwiches with Smoked Gouda and Maker’s Mark Jus

Maker’s Mark Brined Pork Sandwiches with Smoked Gouda and Maker’s Mark Jus


This sandwich is a cross between an awesome pastrami melt and a French dip. The allspice, garlic, thyme and pepper give a Caribbean jerk flavor that hits the right note with the spice in Maker’s Mark®.

Servings: 8
Prep Time:
Cook Time:
Ready In:


  • 3 cups Maker’s Mark® Bourbon
  • 4 pounds pork butt, boneless
  • 2 gallons water
  • 1-1/2 cups salt
  • 15 whole allspice berries, crushed
  • 2 cups dark brown sugar
  • 1/4 cup kosher salt
  • 3 tablespoons butcher ground black pepper, coarse grind
  • 12 whole allspice berries
  • 10 cloves garlic
  • 4 sprigs thyme
  • 1 tablespoon black peppercorns
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon allspice berries
  • 4 tablespoons brown sugar
  • 1 cup reserved roasting juice
  • 1/2 recipe (4 sandwiches)
  • 4 thick slices whole grain bread
  • 16 ounces cooked brined pork, thinly sliced
  • 3/4 cup Maker’s Mark® jus
  • 1 piece green apple, thinly sliced
  • 1/2 cup caramelized onions
  • 1/2 cup cooked mustard greens
  • 8 slices smoked gouda


  1. For Brined Pork Butt, combine the salt with half the water, boil to dissolve salt and allow to cool down.
  2. Combine 2 cups Maker’s Mark® Pork Butt, crushed allspice berries, dark brown sugar and remaining water with cooled salt water and submerge pork butt overnight, no longer than 12 hours.
  3. For Roasted Pork Butt, preheat the oven to 300°F.
  4. Combine kosher salt, pepper, allspice berries, garlic and thyme in a food processor and pulse until well-combined and the spices are broken down.
  5. Remove the pork butt from the brine and pat dry.
  6. Rub the garlic mixture all over the butt and place the butt in a medium roasting pan with 1" water on the bottom.
  7. Cover the pork butt and roasting pan tightly with aluminum foil.
  8. Roast until tender, about 3 hours.
  9. Check occasionally to make sure the water doesn’t dry out.
  10. Remove from the oven and let the meat rest in the juice for 30 minutes.
  11. Take the pork butt and wrap it in plastic wrap a few times to lock in the juice and chill overnight in the refrigerator.
  12. Reserve the roasting juice.
  13. To make the Maker’s Mark® Jus, crush the spices and toast in a dry pan, then add the sugar and allow it to caramelize.
  14. Remove the pan from the heat, add 1 cup Maker’s Mark® Bourbon, then allow it to flame and burn off.
  15. Reduce the liquid by half and add 1 cup of the roasting juice and then strain the sauce.
  16. Keep warm or refrigerate until needed.
  17. To assemble the sandwich, lightly oil and toast the bread slices.
  18. Warm the pork slices in any leftover roasting juice and place 4 ounces of meat on each piece of toast.
  19. Top each one with equal amount of apples, onions and greens and then top with an ounce of the finished sauce and cheese.
  20. Place under a broiler for a minute to melt the cheese.
  21. Serve the open-faced sandwiches hot.

Tags: Recipes, Entrees, Hungry, Pork Butt, Water, Salt, Allspice Berries, Brown Sugar, Kosher Salt, Pepper, Garlic, Thyme, Peppercorns, Roasting Juice, Bread, Apples, Carmelized Onions, Mustard Greens, Smoked Gouda