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Southwest Smoked Pork and Pickled Cabbage Sandwich

INGREDIENTS:24 slices dark rye bread, brushed with olive oil and grilled on one side
5 pounds fresh pork loin
1 head purple cabbage, cored and shredded
12 ounces jalapeño mayonnaise (see recipe below)

Marinade for Fresh Pork:
2 cups soy sauce
1 cup brown sugar
½ cup mirin
2 Tbsp. minced garlic

Dressing for Purple Cabbage:
1 cup apple cider vinegar
1 cup brown sugar
1 medium sweet red bell pepper, small dice
1 medium red onion, small dice
¼ cup whole grain mustard
2 Tbsp. cilantro leaves, chopped
1 Tbsp. garlic, minced
1 tsp. jalapeño pepper, minced
1 tsp. coarse ground black pepper
½ tsp. salt

Jalapeño Mayonnaise:
8 ounces good-quality mayonnaise
4 ounces Dijon mustard
1 ounce fresh lime juice 1 Tbsp. jalapeño pepper, minced
to taste, salt and pepperDIRECTIONS:Marinate pork loin for 12 hours, turning several times. Smoke the marinated pork in a commercial smoker for 30 minutes, using applewood chips. Finish cooking in a convection oven at 400° for 20 to 25 minutes, or until internal temperature reaches 130°. Remove from oven and place on a cooling rack in the refrigerator. When pork is completely cooled, slice paper thin and set aside in 6-ounce portions.

For dressing:
Mix all ingredients in a large mixing bowl. add purple cabbage, and toss well. Let mixture sit for 30 minutes for best results.

For jalapeño mayonnaise:
Mix all ingredients together in a bowl and season to taste.

To assemble sandwich:
Spread ½ ounce of jalapeño mayonnaise on the ungrilled side of the rye bread slices. On 12 of the slices, place 6 ounces of thinly sliced pork, then top with 2 to 3 ounces of pickled cabbage. Cover with the remaining slices of grilled rye, and cut in half.SERVINGS:12 servingsFrom:Sous chef Brett Lewis, Bella Vista Restaurant, Westin Mission Hills Resort, Rancho Mirage, Calif.PHOTO CREDIT:Photo Credit: NATIONAL PORK PRODUCERS COUNCIL

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