Mike Ditkas Tailgate Pork Sandwich Recipes

MIKE DITKA'S OFFICIAL TAILGATER'S GRILLED PORK CHOPS

Steps:

• In a mixing bowl, combine the soy sauce, Dijon mustard, cayenne pepper, orange juice, garlic and honey; whisk until well combined.
• Pour over pork chops.
• Marinate in the fridge for 12-24 hours (24 hours is best).
• Remove the pork from marinade; discard the marinade.
• Season pork with salt and pepper.
• Grill for 10-12 minutes, turning once.
• Delicious!

MIKE DITKA'S TAILGATE PORK SANDWICH

Steps:

• In a plastic zipper bag, marinate pork tenderloins in Chef Tom's Marinade at least 8 hours, preferably overnight (and personally, I've done up to 48 hours with great results).
• Remove pork from marinade and grill over medium heat for 15 to 20 minutes, or until internal temperature is 160 degrees F.
• Toast kaiser rolls on the grill.
• Slice cooked tenderloins for sandwiches.
• Spread Orange Aioli on insides of rolls, layer pork onto the rolls, then the tomato, lettuce and onion.
• Dig in!

TAILGATOR'S PULLED PORK SANDWICH

Steps:

• Using 1/2 a cup or more pork spice blend rub generously over the entire pork butt. Cover and place under refrigeration for 4 to 6 hours to marinate.
• According to your smoker's manufacturer's instructions, smoke pork butts fat side up at 225 degrees F for 12 hours using hickory wood.
• Remove the cooked pork butts from smoker and allow to rest for 25 minutes. Once cool enough to handle using your hands pull pork apart removing any layers of fat or connective tissue.
• Mix all ingredients by hand.

ITALIAN PORK SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
• Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes.
• To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside.
• Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
• Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
• Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
• Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.