A smoked pork loin sandwich seasoned with Reaper Rub, layered with hickory bacon, mayonnaise, lettuce, and white onion, served on a toasted Bolillo roll.
1. Smoke the pork loin with Reaper Rub at 250°F until it reaches an internal temperature of 140°F, using plum pellets.
2. Once smoked, slice the pork loin.
3. Toast the Bolillo Roll.
4. Build the sandwich by layering the sliced smoked pork loin, Hickory Bacon, mayonnaise, lettuce, and white onion on the toasted Bolillo Roll.
