- Level: Easy
- Total: 1 hr 45 min
- Prep: 10 min
- Cook: 1 hr 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1403
- Total Fat
- 72 g
- Saturated Fat
- 29 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 17 g
- Sugar
- 55 g
- Protein
- 87 g
- Cholesterol
- 274 mg
- Sodium
- 1079 mg
- Level: Easy
- Total: 1 hr 45 min
- Prep: 10 min
- Cook: 1 hr 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1403
- Total Fat
- 72 g
- Saturated Fat
- 29 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 17 g
- Sugar
- 55 g
- Protein
- 87 g
- Cholesterol
- 274 mg
- Sodium
- 1079 mg
Ingredients
Directions
- For the dry rub:
- Mix the rub ingredients together in a bowl.
- Place pork in a roasting dish. Pat the rub seasoning into pork to cover. (Reserve any remaining rub in a container fitted with lid for up to 6 months.) Cover with plastic wrap and refrigerate to marinate for 1 hour.
- Preheat oven to 325 degrees F.
- Place roast pork into oven and cook for 1 1/2 hours. When cooked, tent roast with foil so juices will settle. Slice thin.
- Preheat your panini press.
- In a small bowl mix the butter and the garlic. Butter the sandwich bread.
- Divide the pork, pickles, cheese and barbecue sauce evenly between the bread.
- Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is toasty and the cheese is melted. Slice on a diagonal and serve warm.
