Peppercorn Press

Recently we received product samples from Emeril Lagasse, including his Original Essence and Kicked Up Horseradish Mustard.  The bottle of Essence brought back very fond memories.  When we were first married, we honeymooned in New Orleans. One of the things we brought home from Louisiana was several bottles of Essence for my mother, who was infatuated with Emeril, but was unable to find his products; at that time they weren’t available in Washington.

Although we don’t have the same humidity here, as we experienced in the south, the Summer season’s heavy heat always reminds us of that sultry week in July where we began our life together.

At our house we use the outdoor grill year-round — even in the snow, but being summer it just seemed right to begin with the grill for this sandwich.

We created one of our favorite summer meals using Emeril’s great products.  BBQ Pork Sandwiches.  This recipe is super easy and fun for any casual gathering of friends.

Ingredients

Emeril’s Original Essence

Emeril’s Kicked Up Horseradish Mustard

Pork Loin Roast

Hoagie Rolls

BBQ Sauce (your personal favorite)

Red Onion, chopped

Fresh Basil, chopped

Provolone Cheese

Preparation

Using the rotisserie on our gas grill, we slowly roast the pork over low heat after seasoning it with Essence.  The length of time you will need to roast the pork loin depends on the weight, of course.  Just be certain that it reaches an internal temperature of 170 degrees.  We usually remove the pork from the grill at about 165 degrees, wrap it in foil and allow it to finish cooking and then cool enough to handle.

After it has cooled, shred the pork with your fingers or with a fork.  Place the pork into a large pan and add your favorite BBQ sauce.   Use just enough sauce to coat the pork well, but not so much that it’s swimming in sauce.  Heat the pork over medium heat stirring occasionally.  While the pork is heating prepare the rolls.

Spread each roll with Kicked Up Horseradish Mustard.  Generously top each roll with pork, and provolone cheese.  Top with onion and fresh basil.  Enjoy!