This recipe for Cherry and Balsamic Pork Po’ Boy was developed for country artist Alex Maxwell. We asked him some questions and went to work to create this recipe. This sandwich hits the savory, sweet, and spicy notes perfectly. This is a slightly fancier spin to something you would find on a food truck outside a concert venue. While you are cooking, check out our interview with Alex Maxwell by clicking here.
Cherry and Balsamic Pork Po' Boy
- 1 3 lb pork loin
- Our Rub https://southernfellow.com/our-rub/
- 1 cup onion diced
- 3 cloves garlic chopped
- 4 strips bacon diced
- 1 cup dried cherries
- 1/2 cup balsamic vinegar
- 3 tbsp worcestershire sauce
- 1/2 cup brown sugar
- 1/2 cup orange juice
- 2 chipotle peppers in adobo
- 1 french bread loaf
- 12 oz goat cheese
- 1/4 cup fresh parsley chopped
- room temp butter
- Soak 4 cups of hickory wood chips.
- Using a charcoal grill, put enough coals to give you a medium temperature around 300 degrees
- Add the wood chips to the coals.
- Coat the pork loin generously with the rub .
- Grill the loin for about 1 1/2 hours making sure to keep your loin off the hot spots.
Cherry-Balsamic BBQ Sauce
- In a medium sauce pot over medium heat at the bacon.
- When the Bacon starts to brown add the onions and garlic.
- Add the cherries and balsamic. Cook for about 5 minutes to allow the vinegar to reduce.
- Add the remainder of the ingredients and reduce heat.
- Let simmer for 15 minutes and remove from heat.
- Turn on your broiler.
- Thinly slice the pork loin.
- Divide the bread into 4 pieces and slice them lengthwise to make sandwiches.
- Coat the inside of the bread with the butter and toast in the broiler
- Stack the sliced pork in each sandwich.
- Top each sandwich with the BBQ sauce, goat cheese and parsley..