3/4 cup white sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder
3 pound roast pork loin
4 tablespoon butter, room temperature
1 clove garlic, minced
4 French style sandwich rolls, sliced horizontally
Dill pickle slices
1/4 pound sliced colby Cheddar cheese
1/2 cup barbecue sauce
Mix the white sugar, paprika and onion powder in a small bowl for your dry rub.
Place pork in a roasting dish. Pat the rub seasoning into pork to cover. (Reserve any remaining rub in a container fitted with lid for up to 6 months.) Cover with plastic wrap and refrigerate to marinate for 1 hour.
Preheat oven to 325°.
Place roast pork into oven and cook for 1 1/2 hours. When cooked, tent roast with foil so juices will settle. Slice thin.
Preheat your panini press.
In a small bowl mix the butter and the garlic. Butter the sandwich bread.
Divide the pork, pickles, cheese and barbecue sauce evenly between the bread.
Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is toasty and the cheese is melted. Slice on a diagonal and serve warm.
**Recipe adapted from The Neelys