Uncle Bob's BBQ Sandwich Sop Recipe

FAT BOY'S BBQ
Uncle Bob's BBQ SANDWICH SOP
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	4 lbs. Roast Pork Loin, very thinly sliced
	2 lbs. Smoked Ham, very thinly sliced
	1½ Cups Olive Oil
	4 Large Tomatoes cored, seeded and diced
	1 Cup yellow Onion, peeled, ends discarded, finely minced
	¾ Cup distilled White Vinegar
	¼ Cup Tabasco sauce
	6 cloves Garlic, peeled, mashed and minced very finely
	½ Tablespoon ground Cayenne Pepper
	¼ teaspoon Ac'cent™ Flavor Enhancer
	4 Tablespoons fresh Parsley, chopped
	1 24 oz. bottle of your favorite Barbecue Sauce
	¼ lb. salted Butter (1 stick)
	1 teaspoon Salt
	3 Tablespoons ground Black Pepper
	20 to 24 slices yellow Cheddar Cheese (3/4 oz. each)
	Fresh, sliced White Bread, crust removed and saved
	Scallions/Green Onions, very finely diced as garnish

Combine BBQ sauce, Tabasco, olive oil, onion, garlic and all dry ingredients. Mix thoroughly with a whisk.
Cover and this mixture let sit covered at room temperature for 2 to 6 hours (the longer, the better.)

Into a ZipLock type bag, place the meat slices and add the sauce/oil mixture.
Add the tomatoes and vinegar slowly into the bag.
Close the bag tightly around the sliced meat.
Rotate the bag to coat all of the meat with the liquid.
Place bag into the refrigerator overnight, turning and kneading every couple of hours.
Heat a large pot to cook the meat and marinade.
Remove bag from the refrigerator and pour the meat mixture with the liquid into the pot.
Add the ¼ lb. (1 stick) of butter and bring to a slow boil, stirring frequently.
Cover. Reduce heat to a slow simmer for 60 minutes. Stir deeply, occasionally.
Remove from direct heat. Serve warm and juicy.

To prepare each serving, on bottom piece of bread, spoon 5 oz. of warm meat with sauce.
Add one slice of cheese to top of each.
Cover with top piece of bread, press closed.
Serve hot in a shallow bowl with a dipper of pot sauce over. Add some of the bread crust into each bowl.
Garnish over the top with scallions or green onions, finely diced and a plate of soft white bread.
To be eaten with a fork with the bread crusts and side bread as a sop.

Serves 20 to 24.

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