Pork Sandwich

Roast Pork Shoulder - cold
BBQ sauce
Vadalia Onions - thinly sliced
Bread and Butter Pickles - drained
12 grain bread (or other dense bread) toasted

The day before, roast the pork shoulder, in the last 45 minutes or so of roasting glaze with your choosen BBQ sauce. Remove from oven, cover and refrigerate overnight.
The next day, slice the cold pork roast very thinly against the grain.
Heat the pan juices in a non-stick skillet. If there are not enough pan juices left, add pork or chicken stock to allow a 1/2 inch of liquid in the bottom of your skillet.
Gently reheat the thinly sliced pork in the skillet.
In the mean time, toast your bread.
Place one slice of the toasted bread on a plate, on this place a layer of thinly sliced onions.
Top this with about 4 ounces of the warmed, sliced pork.
Add the bread and butter pickles on top of the pork.
Spoon a tablespoon or so of the pan juices on top of the sandwich, the cover with the second slice of toasted bread.
Cut the sandwich in half and serve warm.

Accompany the sandwich with tangy coleslaw.
YUM rating 4.5/5, I would not change a thing!