Nikki's Pork Sandwich
Nikki's Pork Sandwich
Try this quick and easy sandwich recipe by Nikki Dinki from Junk Food Flip.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 1 hour 55 minutes
  • Cooking Time 1 hour 35 minutes
  • Yield 8 servings
  • Pulled Pork:
  • 2 tablespoons Extra-Virgin Olive Oil
  • 3 large yellow Onions, 2 thinly sliced (6 cups) and 1 finely chopped (1½ cups) 
  • Kosher Salt 
  • 3 cloves Garlic, minced 
  • 1+½ teaspoons Chipotle Chilli powder 
  • 1+½ teaspoons ground Mustard 
  • 1+¼ teaspoons ground Coriander 
  • 1+¼ teaspoons ground Cumin 
  • 1 cup Carrot juice 
  • 1 cup low-sodium Chicken stock 
  • ¼ cup lightly packed Dark Brown Sugar 
  • ¼ cup Apple cider vinegar 
  • 1 tablespoon Worcestershire sauce 
  • 4 Chicken Andouille sausage links (2-ounces each) 
  • 1 Pork tenderloin (about 1 pound), cut into 2-inch pieces 
  • Crispy Cauliflower:
  • 1 small head Cauliflower (about 1 pound)
  • ½ cup All-Purpose Flour 
  • 2 large Egg whites 
  • Kosher Salt and freshly Ground Black Pepper 
  • 1 cup Panko breadcrumbs 
  • 1 cup plain breadcrumbs 
  • ½ teaspoon Sweet Paprika 
  • ¼ cup extra-virgin Olive Oil 
  • Jicama Slaw:
  • ½ small Jicama (about 8 ounces), peeled
  • 1 small ripe Mango (about 8 ounces), peeled 
  • 2 tablespoons finely chopped Jalapeno 
  • 2 tablespoons fresh Lime juice 
  • 2 to 4 tablespoons rice vinegar
  • 1 tablespoon Extra-Virgin Olive Oil 
  • 1 tablespoon chopped fresh Cilantro leaves 
  • ¼ teaspoon Ancho Chilli powder 
  • ¼ teaspoon Chipotle Chilli powder 
  • Kosher Salt 
  • Canadian Bacon:
  • 8 slices Canadian bacon
  • Canola oil cooking spray
  • Sandwiches:
  • 8 potato hamburger buns, lightly toasted
  • ½ cup your favorite store-bought barbeque sauce 
  • Special equipment: an immersion blender and a mandolin with a julienne blade
  1. For the pulled pork: In a large skillet, heat 1 tablespoon Olive oil over medium heat. Add the 2 sliced onions and 1/2 teaspoon salt and cook, stirring occasionally, until deeply browned and caramelized, about 45 minutes. If the onions start to stick to the pan, stir in 1 tablespoon of water at a time to help pick up any browned bits at the bottom of the pan.
  2. Meanwhile, in a large Dutch oven, heat the remaining Olive oil over medium heat. Add the chopped onion and 1/2 teaspoon salt and cook until tender and lightly browned, 8 to 10 minutes. Add the garlic and cook until just softened, about 2 minutes. Add the chipotle Chilli powder, ground mustard, coriander and cumin and cook until lightly toasted, about 2 minutes. Stir in the carrot juice, chicken stock, brown sugar, apple cider vinegar and Worcestershire sauce. Add the sausage links and pork tenderloin and bring to a simmer. Once the liquid has reached a simmer, cover with a lid and cook gently until the pork is just cooked through, 15 to 20 minutes.
  3. Remove the pork tenderloin pieces and sausage to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until reduced by one-third. Add the caramelized onion and use an immersion blender to blend the sauce so that it is thickened but still has large chunks of onions. Remove from the the heat.
  4. Use your hands to carefully shred the pork into long strands and cut the sausage into bite-sized pieces (about 1/4-inch dice) and add back into the thickened sauce. Toss well to coat. Season to taste with additional salt if needed. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce. (Makes: 4 cups)
  5. For the crispy cauliflower: Cut the cauliflower into 1/4-inch thick steaks. Then cut each steak into 1- to 2-inch pieces (this should include a large piece of floret and small piece of stem), about 24 pieces total.
  6. Put the all-purpose flower into a shallow baking dish and whisk together the egg whites and 1/8 teaspoon salt in a second shallow baking dish. Stir together the panko breadcrumbs, plain breadcrumbs, paprika, 1/2 teaspoon salt and a pinch of black pepper in a third shallow baking dish.
  7. One at a time, dip each piece of cauliflower into the flour, turning to dust both sides and tapping off any excess. Dip into the egg mixture, turning to coat both sides and allowing any excess to drip off. Then dip into the breadcrumbs, making sure the crumbs coat all sides of each piece of cauliflower.
  8. Heat a medium skillet over medium-high heat with 1 tablespoon of the Olive oil, add 6 of the cauliflower pieces and cook until crisp on each side, 2 to 3 minutes. Remove the cauliflower from pan and place on paper towels to drain excess oil. Repeat the pan-frying process with the remaining cauliflower, adding 1 tablespoon of Olive oil to the pan before cooking each batch. (Makes: 24 pieces)
  9. For the jicama slaw: Use a mandolin set with the thin julienne blade to cut the jicama and mango into thin matchsticks. You should get about 3 cups jicama and 2 cups mango. Reserve.
  10. Whisk together the jalapeno, lime juice, rice vinegar, Olive oil, cilantro leaves, ancho Chilli powder, chipotle Chilli powder and 2 teaspoons salt in a large bowl. Add the jicama and mango to the dressing and stir to combine. (Makes: about 4 cups)
  11.  For the Canadian bacon: Heat a large cast-iron griddle to medium heat and spray with canola oil cooking spray. Cook the Canadian bacon on both sides until lightly browned in spots, 3 to 5 minutes.
  12. For the sandwiches: On the bottom of each toasted potato bun, lay one piece of Canadian bacon and top with 1/2 cup pulled pork, a drizzle of the store-bought barbeque sauce, 3 pieces of crispy cauliflower, 1/2 cup jicama slaw and finish with the top of the potato bun.
  1. Nutritional Analysis:
  2. Per sandwich: 490 calories; 14g fat (2.5g saturated fat); 50mg cholesterol; 1420mg sodium; 28g protein; 64g carbohydrates; 21g sugar; 9g fiber
  3. %DV: Calcium 15%, Iron 20%, Vitamin A 130%, Vitamin C 100%.

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