Recipe: Perfect Brad's smokey pork roll

Brad's smokey pork roll. The Meat Hook butchers Ben Turley and Brent Young are joined by Brad Leone, the host of Bon Appétit's "It's Alive," and an expert in all-things-fermented. Join Brad Leone in the Bon Appétit Test Kitchen as he makes fried bologna sandwiches. For this bologna sandwich recipe, cutting slits into the bologna.

So Check out this how to video on how to make the perfect. Pulled pork has become increasingly popular, and this recipe provides tender and succulent results every time. We like to serve it shredded, drizzled with sauce and packed into a bread roll with coleslaw. You can have Brad's smokey pork roll using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Brad's smokey pork roll

1. Prepare of boneless pork sirloin steaks.
2. You need of honey ham.
3. It's of smokey bacon cheddar cheese ball.
4. Prepare of day old cornbread crumbs.
5. It's of Italian bread crumbs.
6. You need of eggs, beaten.

Serve with coleslaw in ciabatta rolls. No smokers, no grills, no wood chips - nothing but your oven and some seasoning creativity. Enjoy your pulled pork on a kaiser roll all by itself or maybe top it with a pickle or some coleslaw. Leftovers of this went quick in my house and I cannot wait to make it again!

Brad's smokey pork roll instructions

1. Place pork in a large zip lock bag with no air. Pound steak until it is 1/4 inch thick..
2. Place steak on a cutting board. Spread 1/4 cup of the cheese ball over it evenly. Top with a slice of honey ham..
3. Roll up and secure with toothpicks.
4. Mix the crumbs and beat the eggs.
5. Double dip the rolls. First egg then crumbs. Then repeat.
6. Place on a foil lined baking sheet, greased.
7. Bake at 375 for 20-25 minutes. Crumbs should be browned..

Inaugural Trenton Pork Roll Festival expected to draw thousands. Sometimes this whole writing thing ends up backing me into a culinary corner that only. These extra thick, man sized, smoked pork chops are brined, seasoned and smoked and are too tasty for words. I've never gotten real excited about pork chops. Without gravy and a lot of sides, they always seem to be a little on the dry side, not a lot of flavor just sort of boring.