3rd and (maybe) final in the Pork Loin series. I really do make them often. For one, they are decently priced. You get a lot of bang for your buck. And I have boys. The eat. A lot. That is just the way boys are in general. I am always looking at ways I can keep them fed, healthy, for cheap, and make it tasteful as they are still developing their palettes.
The weather has been so super nice here in Minny this week. It definitely does not feel like November. We have been able to spend a fair amount of time outside. It also has me wanting to make warmer weather dishes for my crew. So, I did.
Last night I had plans for happy hour with friend that we had scheduled quite a while ago. That didn’t stop me from making a delicious meal for my guys at home. Because I indulged in a lobster roll and crab cakes, I felt I like making sure I left the boys with something yummy at home too.
I made a couple of our favorite dishes. Honey Sriracha pork loin sandwiches (topped with coleslaw), creamed cucumbers and balsamic glazed roasted carrots. You can get the recipe for the cucumbers by clicking here.
It was pretty simple to turn this into a make-a-head dinner for the fam. The meat is a crockpot cook anyway. Cucumbers needed to just refrigerate a couple hours. For the carrots I sliced, glazed, seasoned, and stuck them in the oven and left written instructions for what temp and how long to bake for. Easy. All they had to do was turn on the oven, wait a bit, then assemble their sammies.
The coleslaw is what elevates this sandwich. My husband pretty much tops all sandwiches with coleslaw. It gives it a crunchy texture. This is one everyone likes to add coleslaw to. It really brings out all the flavors and will have your taste buds poppin’.
Side note: Usually, I buy the pre-marinated honey-sriracha pork loins. I couldn’t find them anywhere this time. Instead, I made my own marinade.
I also use Provolone cheese for this. This time I used Gouda. It was Ok. I prefer provolone.
Pork Loin Part 3: Honey Sriracha Sandwiches
Ingredients
Pork Loin
Honey
Sriracha
Coleslaw (store bought or homemade)
Sliced Provolone Cheese
Buns (whatever kind floats your boat)
Directions
- Prepare your pork in crockpot. Cook on low for 6-8 hours, depending on the size, or 3-4 on high. Meat needs to be tender enough to shred. Pour honey and sriracha over the pork. About 50/50 blend.
- Using 2 forks, shred the pork meat.
- Optional: Toast the buns in your oven
- When ready to serve, add a slice of cheese to the bottom bun, top with shredded pork, then coleslaw.
- Serve with your favorite side dishes.
