Thyme Brined_pork_sandwiches

Maker's Mark® Brined Pork Sandwiches with Smoked Gouda and Maker's Mark® Jus

by Bradford Thompson, Bellyfull Consulting and Miss Lily's Restaurant

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®.

Prep Time: 2 days
Cook Time: 4 hours
Level: Advanced.

Serves 8

Brined Pork Butt
Makes enough for 8 sandwiches

2 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. Combine the salt with half the water and boil to dissolve salt and allow to cool down.
  2. Combine all remaining ingredients with cooled salt water and submerge pork butt overnight, no longer than 12 hours.

Roasted Pork Butt

1/4 cup kosher salt
3 tablespoons butcher ground black pepper, coarse grind
12 whole allspice berries
10 cloves garlic
4 sprigs thyme

  1. Preheat the oven to 300°F. Combine all ingredients in a food processor and pulse until well-combined and the spices are broken down.
  2. Remove the pork butt from the brine and pat dry. Rub the garlic mixture all over the butt and place the butt in a medium roasting pan with 1" water on the bottom. Cover the pork butt and roasting pan tightly with aluminum foil. Roast until tender, about 3 hours. Check occasionally to make sure the water doesn't dry out.
  3. Remove from the oven and let the meat rest in the juice for 30 minutes.
  4. Take the pork butt and wrap it in plastic wrap a few times to lock in the juice and chill overnight in the refrigerator. Reserve the roasting juice.

Maker's Mark® Jus

1 cup Maker's Mark® Bourbon
1 tablespoon black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon allspice berries
4 tablespoons brown sugar
1 cup reserved roasting juice

  1. To make the sauce, crush the spices and toast in a dry pan, then add the sugar and allow it to caramelize.
  2. Remove the pan from the heat, add Maker's Mark® Bourbon, then allow it to flame and burn off. Reduce the liquid by half and add 1 cup of the roasting juice and then strain the sauce. Keep warm or refrigerate until needed.

Sandwiches
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. To assemble the sandwich, lightly oil and toast the bread slices.
  2. Warm the pork slices in any leftover roasting juice and place 4 ounces of meat on each piece of toast.
  3. Top each one with equal amount of apples, onions and greens, then top with an ounce of the finished sauce and cheese. Place under a broiler for a minute to melt the cheese. Serve the open-faced sandwiches hot.

Tags: Bourbon Maker's Mark Allspice Salt Garlic Black Pepper Brown Sugar Entrees Mustard Seeds Sandwiches Pork Butt Thyme Roasting Juice Entrées Peppercorn Bradford Thompson Hungry

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