Grilled Southwest Pork Sandwiches with Bacon and Sharp Cheddar on Homemade Onion Rolls

http://media-files.gather.com/images/d170/d316/d745/d224/d96/f3/full.jpghttp://media-files.gather.com/images/d173/d316/d745/d224/d96/f3/full.jpg The first "real" snowfall of the year and I'm grilling dinner? Why not?!?! There's not even any snow on the patio yet. Start the potato salad when the pork has been grilling a couple hours.

The recipe for my southwest seasoning can be found here: http://www.gather.com/viewArticle.jsp?memberId=65560&articleId=281474977359123

Measurements are approximate.

1 small pork loin
4 garlic cloves, sliced thinly
1/4 cup Southwest Seasoning
2 T apple cider vinegar
bacon slices, fried crisp
sliced sharp cheddar cheese

Southwest Potato Salad
6 red potatoes, diced
1/2 cup mayo
2 T minced red onion
1 t Southwest Seasoning (or to taste)
apple cider vinegar to taste
salt to taste
1/2 cup cooked kidney beans
1/2 cup frozen corn, cooked according to package
1 pickled pepper, seeded and minced (I used a homemade one)

Score pork all over with a small sharp knife. Insert garlic slices. Add to a large ziploc bag. Pour is seasoning, ensuring meat is well covered. Add vinegar and turn bag several times, rubbing in mixture. Refrigerate 8 hours and up to overnight.

Remove pork from fridge at least 30 minutes before grilling.

Preheat grill for medium high indirect heat. Sear pork on all sides; move to unheated side and smoke at about 250° for 4 hours, or til a meat thermometer reaches 150°. Note: cook time will depend on actual size of pork loin.

Remove from grill and let rest, covered, at least 15 minutes. http://media-files.gather.com/images/d172/d316/d745/d224/d96/f3/full.jpg

Slice and top pieces with cheese.

Meanwhile, boil potatoes til tender, about 15 minutes. While potatoes boil, mix together mayo, onion, seasoning, vinegar and salt in a large bowl. Taste and adjust as desired.

Rinse potatoes with cold water and drain well. Fold into mayo mixture along with beans, corn and pepper. Cover tightly and refrigerate til ready to serve.

I served the pork atop the onion rolls with a few slices of bacon and alongside a big scoop of potato salad.
http://media-files.gather.com/images/d170/d316/d745/d224/d96/f3/full.jpg

The recipe for the onion rolls can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474977508377&nav=MyGather

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