Double Meat Dudewich

Dairy Free
Health score
32%
Double Meat Dudewich
345 min.
6
890kcal

Suggestions


Are you ready to take your lunch or dinner game to the next level? Introducing the Double Meat Dudewich, a hearty and satisfying sandwich that’s perfect for meat lovers! This recipe combines tender, shredded pork shoulder with crispy beef smoked sausage, all smothered in a rich barbecue sauce that will tantalize your taste buds. Whether you're hosting a backyard barbecue or simply craving a delicious meal, this dish is sure to impress.

What makes the Double Meat Dudewich even more appealing is its dairy-free nature, making it a great option for those with dietary restrictions. The slow-cooked pork shoulder becomes incredibly tender, allowing the flavors to meld beautifully as it cooks in a savory blend of barbecue sauce and lager beer. The addition of coleslaw adds a refreshing crunch, perfectly balancing the richness of the meats.

With a total preparation time of just over five hours, this recipe is ideal for a leisurely weekend gathering or a special occasion. Serve it on fluffy onion buns, and don’t forget the dill pickle chips for that extra zing! Each bite is a delightful explosion of flavors and textures that will leave you and your guests coming back for more. Get ready to dig into a sandwich that’s not just a meal, but an experience!

Ingredients

  • 2.5 lb pork shoulder boneless trimmed
  • cups barbecue sauce 
  • 0.5 cup lager such as a boston lager
  • teaspoon lawry's seasoned salt 
  • teaspoon highest available proof grain spirit 
  • 0.5 teaspoon ground mustard 
  • 14 oz andouille smoked cut into 1/2-inch slices
  • 14 oz coleslaw mix 
  • 0.5 cup the dressing 
  • serving dill pickle 
  •  portugese rolls split

Equipment

  • bowl
  • frying pan
  • slow cooker

Directions

  1. Place pork in 3 1/2- to 4-quart slow cooker. In small bowl, mix 1 cup of the barbecue sauce, the beer, seasoned salt, garlic-pepper blend and ground mustard.
  2. Pour over roast. Cover; cook on High setting 4 to 5 hours or Low setting 8 to 10 hours until pork is very tender.
  3. Remove pork from slow cooker, and discard liquid.
  4. When cool enough to handle, shred pork into bite-size pieces; discard any excess fat. In large bowl, stir together remaining 1 cup barbecue sauce and the shredded pork.
  5. In 10-inch skillet over medium heat, cook sausage slices until heated through and crisp around edges.
  6. In medium bowl, stir together coleslaw mix and dressing. To make sandwiches, pile pork mixture, smoked sausage, coleslaw and pickles on buns.
  7. Serve immediately.

Nutrition Facts

Calories890kcal
Protein26.69%
Fat35.31%
Carbs38%

Properties

Glycemic Index
35.58
Glycemic Load
24.52
Inflammation Score
-6
Nutrition Score
39.194347775501%

Flavonoids

Catechin
0.07mg
Epicatechin
0.02mg
Apigenin
0.05mg
Luteolin
0.07mg
Kaempferol
0.28mg
Quercetin
0.19mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:889.57kcal
44.48%
Fat:34.13g
52.51%
Saturated Fat:9.3g
58.15%
Carbohydrates:82.63g
27.54%
Net Carbohydrates:78.96g
28.71%
Sugar:42.58g
47.31%
Cholesterol:168.91mg
56.3%
Sodium:2533.74mg
110.16%
Alcohol:0.77g
100%
Alcohol %:0.18%
100%
Protein:58.05g
116.1%
Vitamin B3:21.19mg
105.93%
Vitamin B1:1.46mg
97.65%
Selenium:60.35µg
86.22%
Vitamin B6:1.65mg
82.29%
Iron:14.03mg
77.93%
Vitamin B2:1.09mg
64.2%
Vitamin K:66.18µg
63.03%
Phosphorus:556.66mg
55.67%
Vitamin B12:2.67µg
44.43%
Zinc:5.46mg
36.4%
Potassium:1193.09mg
34.09%
Vitamin C:24.97mg
30.26%
Vitamin B5:2.49mg
24.9%
Magnesium:81.46mg
20.36%
Manganese:0.32mg
15.9%
Fiber:3.67g
14.69%
Copper:0.28mg
13.78%
Vitamin E:1.67mg
11.15%
Folate:36.25µg
9.06%
Calcium:86.95mg
8.69%
Vitamin A:295.98IU
5.92%
Vitamin D:0.73µg
4.85%