The Edmond Sun

January 21, 2013

Pork loin you eat with your hands

Dave Lobeck
Special to The Sun

Family Features — The holidays have come and gone, and even though cold weather has set in, it’s time to get back to some BBQ and grilling. The subject of today’s column won’t take a ton of work, but the results are unique and delicious. And with the Super Bowl approaching, this sandwich will be sure to make game-day guests smile.

Another great feature of this dish is its affordability. Pork loin is one of the best values out there.

When it’s on sale, you can find it at less than $2 per pound. Now that’s a deal.

What you will be creating is a smoked pork loin sandwich smothered in cole slaw and white Alabama sauce. We got together with a bunch of friends and did some serious tailgating at an Indianapolis Colts game a few weeks ago. This was the sandwich we served, and unless everyone was lying, it was a great hit. Let’s get started.

Set up your grill with indirect heat. Once your coals are 75 percent gray, sprinkle hickory chips on the hot coals. Rub the pork loin down with your favorite pork rub and place on the side of the grill which is not directly over the coals. Open all vents by roughly one half and place the lid on the grill. The loin will be done when the internal temperature hits 135 degrees. Pork loin is lean and it won’t take long.

Depending on the size of the loin and the heat of your fire, plan on one to two hours max.

Once the pork is done, pull it off the grill and allow it to rest for 15 minutes or so. Carve the loin into sandwich sized pieces. Place on a sandwich bun and smother with traditional vinegar-based cole slaw and white Alabama sauce. If possible, prepare the cole slaw and the sauce the day before. It’s especially important with the cole slaw.

A special note regarding the sauce. It is awesome as a dipping sauce with veggies, as well as a marinade for chicken. You will love this sauce.

White Alabama Sauce

• 1 cup real mayo

• 1 cup apple cider vinegar

• Juice of 1/2 lemon

• 1 teaspoon ground pepper

• 1/2 teaspoon cajun pepper

• 1/2 teaspoon salt

Traditional Cole Slaw


• 2 bags shredded cabbage

• 1 cup apple cider vinegar

• 3/4 cup sugar

• 2 teaspoons celery seed

• salt and pepper to taste


Place the vinegar on the stove and warm to a low boil. Add the sugar, celery seed, salt and pepper and stir until all sugar is dissolved. If you need to clear up your sinuses, take a big whif. Allow the mixture to cool and then poor onto the shredded cabbage. Cover and let sit overnight in the fridge.

Trust me, you will love this sandwich.

Liz and I hope you, your family and friends have a safe, prosperous and overall fantastic 2013.

DAVE LOBECK is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at