
The Ultimate Bologna Sandwich
Ingredients
Pulled Pork Ingredients
- 1 8 lb Pork butt
- Mustard as a binder
- Your favorite BBQ rub! Mine is here -----> https://amzn.to/3nre72i
Smoked Bologna
- 1 Whole roll of bologna
- Duck fat as a binder https://amzn.to/3jpgyRy
- ¼ cup Your favorite BBQ rub! Mine is here -----> https://amzn.to/3nre72i
Other Sandwich Ingredients
- 1-2 tbsp Your favorite bbq sauce
- Sandwich sliced thin pickles
- American cheese
- Oaxaca cheese
- Brioche sandwich bread
- 4 strips Crispy bacon
Instructions
- Start off by prepping your pork butt and patting it dry. Apply mustard on the whole surface area and then season generously with your favorite pork rub.
- Smoke the pork butt at 250 degrees for 10-12 hours (I typically like to do this overnight). Spritz every 45 mins after 2 hours with apple cider vinegar.
- Wrap at 165 with foil and add 2 cups of water and 1 cup of beef broth. Add back in the smoker. Remove when the pork butt is probe tender and then rest in the cooler for 2 hours.
- When the pork butt is finished you can store it for later and use some for this epic Bologna Sandwich.
- Get a whole roll of bologna and score it vertically and horizontally. Spray with duck fat spray and then season generously with your favorite pork rub.
- Smoke the bologna for 2 hours at 275 degrees.
- Remove from the smoker and then slice into 1/4” slices.
- Get a cast iron over medium heat and fry up some bacon. Set it to the side when it's done.
- Toast your bread.
- Add the pulled pork to the cast iron and crisp it. Add the Oaxaca cheese and mix well. Place in the bowl to the side when done.
- Fry 2 slices of smoked bologna for 60-90 seconds per side. After the first flip, add American cheese and let it melt.
- Assemble The Ultimate Bologna Sandwich in this order, Pickles, Fried Bologna slice, Pulled Pork, Drizzle some bbq sauce, Add bacon and then top with another fried bologna slice.
- It’s complete and enjoy!
Did you love this smoked bologna recipe? Check out all my other recipes here—–> Recipes
Items used in this recipe
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