The Saint Ram Roll

Recently, and with less than a day’s notice, I was asked to whip up a dish for a Fermented segment (1/31/19) on  Being a planner (we’ve established that I’m very organized with a heaping spoonful of OCD by now), this was not going to be a simple task.  But with a quick mental inventory and a stop to the liquor store, I came up with the game winning pass – hey, it is Super Bowl week.  In honor of the big game AND the controversy from the Rams vs. Saints playoff, I bring you the sandwich full of emotions:  bitter, salty, spicy, sweet & sour.


You will need finger rolls, unsalted butter, course sea salt, pulled pork*, chopped Wickles pickles and my homemade rum barbecue sauce:

Rum BBQ sauce – makes about ½ pint
(Store and refrigerate sauce in clean jars or other food safe container.)
1 c apple cider
Juice from ½ lemon
1/2  seeded jalapeno – minced
1 tsp ketchup
3/4 c packed brown sugar
1 c dark/light rum (divide: 3/4 cup and 1/4 cup) 
                     I used The Real McCoy 3 year (
1/8 c maple syrup
1 tbsp Worcestershire sauce
3 tsp Dijon mustard
1 tsp onion powder
1 tsp garlic powder
1/2 tsp course ground black pepper (about 20 grinds)

Place cider and lemon juice in large heavy saucepan and bring to boil on high heat for approximately 4- 6 minutes so that it will reduce.  Add minced jalapeno and cook for 1 – 2 more minutes

Add remaining ingredients and reduce to medium heat.  Stir frequently until thick, approximately 15 minutes.  Remove from heat, add reserved 1/4 cup of rum (or more if you like).  Stir and let cool to room temperature.

The 4th and Goal
In a large saucepan at high heat, add 1/4 cup of rum, 2 tbsp water, sea salt and 1 tbsp agave.  Bring to a boil for approximately 2 -3 minutes, add in defrosted pork, stir often for about 5 -7 minutes.  Cover and reduce to a simmer for another 5 – 7 minutes. Uncover and set aside.

Brush the top of your rolls with unsalted butter and sea salt and bake in a preheated 375(F) degree oven for 10-12 minutes.  Remove and place on baking rack.  When cooled to room temperature and/or right before serving, hollow out the middle of each roll to make room for the pork.  Stuff each roll generously, pour on the sauce and top with the chopped wickles…SCORE!  They even look like little footballs – sorta.

*Don’t make your own pulled pork?  Neither do I, but I remembered I had some in my freezer that I had purchased from my local restaurant.  Check with your own butcher, local pub, bbq joint or area restaurant – I’m sure you’ll find some.

Join me every 3rd Tuesday in living the #forklife on Kitchen Outlaws or lift a glass every other Thursday on Fermented at

Experiment, Eat & Enjoy!

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