The Pulled Pork Reuben

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I’ve always been a huge fan of the Reuben. It probably traces back to my long-running addiction to the flavor of the secret sauce in a Big Mac. With that as a foundation, it was only a matter of time before I graduated to loving the Reuben.

Over the years, I have tried the idea of a Reuben Sandwich using the classic corned beef. I’ve also dabbled in the turkey versions and used to make one with Pastrami and our vinegar slaw here at the restaurant. We even had a Fish Reuben special here during Lent earlier this year.

In case you haven’t grasped this idea just yet, let me be very clear: I. Love. Reubens.

Much like my personal taste for Reubens came from my love of Big Macs, the Pulled Pork Reuben seemed like a natural evolution from the Pig Mac special that we ran last Monday. And since I already knew that I could get some amazing Marbled Rye Bread from Mancini’s Bakery, this week seemed like the perfect opportunity to take this new sandwich idea for a test drive.

Our Pulled Pork Reuben starts with six ounces of my House-Smoked Pork served on that fabulous Mancini’s Marbled Rye Bread. Then we top it off with Swiss Cheese, Saurkraut, and Thousand Island Dressing. If you were a fan of the Pig Mac last week, you are going to love this upgraded version!

We also have a Pork-Stuffed Potato Skin special today that is a creative twist on our delicious Pulled Pork French Fries. We took these baked potatoes and scooped the inside out. Then we are frying them up and stuffing them with our House-Smoked Pulled Pork, Shredded Cheese, any of our three House-Made BBQ Sauces, our House-Made Ranch, and Diced Green Onions.