California Pork Sandwich
Big Poppa’s California Pork Sandwich is a fresh and flavorful twist on a classic favorite. Juicy, tender pork is paired with creamy avocado, crisp lettuce, and tangy tomato for a sandwich that’s bursting with vibrant West Coast flavors. Finished with your choice of zesty sauces or a drizzle of Big Poppa’s favorite dressing, this sandwich is perfect for lunch, picnics, or a quick weeknight dinner. Easy to assemble and packed with bold, wholesome ingredients, the California Pork Sandwich is a must-try for anyone who loves a fresh take on a hearty classic.
California Pork Sandwich
Big Poppa
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
A Californian twist of the Nashville Chicken Sandwich. Crispy, spicy and savory – Meet your new favorite sandwich
The California Pork Sandwich is Big Poppa’s take on the Nashville Chicken Sandwich. If you’re a heat lover, you’ll sure love this spicy pork sandwich. The heat of this sandwich comes from a blend of Big Poppa Smokers Jallelujah Jalapeno Seasoning Salt, Cuckoo Racha Chili Dust (discontinued, sorry!), and other spices that together form an irresistible pork sandwich.
Quick tip: To prevent your patty from soaking up the bun, place your lettuce and tomatoes on the bottom bun.
Ingredients
- 1/2 Prime Boneless Center Cut Pork Loin
- 2 cups buttermilk
-
9 tablespoons (or to taste) Big Poppa Smokers Cuckoo Racha Spicy Chili Dust
- 1 teaspoon Tabasco Original Red
- 4 whole eggs
- 2 cups all purpose flour
-
5 tablespoons Big Poppa Smokers Jallelujah Seasoned Jalapeno Salt
- 1 tablespoon cayenne
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 tablespoons dark brown sugar
- 2 cups oil (peanut oil recommended)
- 4 white buns (or bun of your choosing)
- 4-6 lettuce leaves
- 1-2 whole tomatoes (sliced)
- 8 slices of pickles
- 4 teaspoons mayonnaise (1 per burger)
Directions
- Make the buttermilk mix: mix buttermilk, Cuckoo Racha Spicy Chili Dust (2 teaspoons), Tabasco Original Red and eggs in a bowl
- Make the flour mix: mix flour, Big Poppa Smokers Cuckoo Racha Chili Dust (2 teaspoons), and Big Poppa Smokers Jallelujah Seasoned Jalapeno Salt in a bowl
- Cut pork loin into half-inch portions and trim excess fat off
- Place pork loin cutlet in a ziplock bag and tenderize
- Coat pork loin cutlet in buttermilk mix, then dip in flour mix – let sit
- Make the sauce mix: mix cayenne, 5 tablespoons of Big Poppa Smokers Cuckoo Racha Chili Dust, chili powder, paprika, onion powder and brown sugar in a bowl
- Pour peanut oil into a pan and let the oil reach 325F
- Place pork loin cutlet into oil and cook until brown (150F internal temp)
- Remove pork loin cutlet and place on a plate
- Pour remaining peanut oil into a cup – let it cool down
- Pour remaining peanut oil into the bowl of sauce mix and whisk
- Baste pork loin cutlets with sauce
- Grab the buns, spread mayonnaise and begin to assemble your sandwich with lettuce, tomatoes, cutlets, and pickles (in that order)
- Serve
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