| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 10 min |
| Cook: | 1 hr 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 10 min |
| Cook: | 1 hr 35 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup white sugar
- 1 1/2 cups paprika
- 3 3/4 tablespoons onion powder
- 3 pound roast pork loin
- 4 tablespoon butter, room temperature
- 1 clove garlic, minced
- 4 French style sandwich rolls, sliced horizontally
- Dill pickle slices
- 1/4 pound sliced colby Cheddar cheese
- 1/2 cup barbecue sauce
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
this would make a great dinner idea for summer or left over roasted pork.
I prepared my $17.71 pork roast with this rub and it was awful! It needed salt and pepper, garlic, and a lot more flavor. I trusted your recipe since you talk so much about being BBQ royalty, but this recipe tanked! It was a waste of time and money.
Wow! I made this recipe this afternoon, and my Family and I were in Heaven. 🙂 This is some of the best Pork Roast we’ve ever had! 🙂 Thank you very much for your recipe! I watched the Fill ‘Em Up episode and I HAD to make this! 🙂
I should make this according to their recipe before making changes but after reading the posts, I think I’ll use my own receipe for the dry rub (it is deelish and has a “pop” to it) and use more bbq sauce. Cole slaw on the sandwich would be a nice addition as well. Will keep you posted!
I have made this several times and it’s always great!!! My husband loves it as well.
It’s very easy to make and has fantastic flavors. A definate keeper.
It’s very easy to make and has fantastic flavors. A definate keeper.
This recipe is soooo good. For dinner I will make the roast with the dry rub. Then the next day (or two if there’s enough left over) I’ll make the sandwiches for my family. The roast alone as an entree is fabulous, but once you make it into the panini – its addictive! Yum!
thsi sandwich lookis soo good! i love paninies i cant wait to make it !!
I was expecting more of a BBQ taste, but dry rub was very sweet. I will have to play with it to get it to our tasting but has potential.
This sandwich was awesome!! So easy to make and lots of flavor. Can’t wait to make this one again.
To Elinor from Grove, OK – They just sprinkled a generous amount all over pork and rubbed it in. I’m sure they didn’t use it all, but I don’t think you could go wrong with either a little more or less than they used. I can’t wait to try it!