Mexican “Banh Mi” inspired Torta

Protein: Pork
Cut: Tenderloin
Method: Smoking
Time: 45 - 60 min.
Servings: 4 - 6
Mexican Bahn Mi Torta - BBQ Recipe


Main Dish:

For quick pickled veggie topping


  1. Preheat smoker to 275°F
  2. Remove tenderloins from packaging, trim excess fat as needed.
  3. Season liberally with Sweet Money and Jallelujah Jalapeño Salt (to taste). Press into meat.
  4. Let salt/seasoning “melt” into the meat, around 5 to 10 minutes.
  5. Prep quick pickled veggies: Put 1 bottle of rice wine vinegar in a mason jar, add cucumber and red onion, season with Jallelujah Jalapeño Salt, then top with jalapeños and the second bottle of rice wine vinegar. Seal and shake to incorporate. Set aside in fridge.
  6. Place tenderloin on smoker, after 15 minutes, flip over and cook until an internal temp of 140°F-145°F is reached (around 30 to 45 minutes). Pull from smoker once desired internal temp is reached.
  7. Rest meat for 5 minutes before slicing into thin medallions.
  8. While meat is resting, toast buns on grill with melted butter.
  9. Slice meat and assemble sandwich – crema on the bottom bun, layer slices of meat, then pickled veggies, avocado slices, cilantro and crema drizzled on top. Add more sliced jalapeños if you want more heat. Serve and eat immediately!
  10. Pro Tip: If you want the flavor of fresh jalapeños but not the heat, be sure to remove the seeds and the white membrane when slicing.

About the chef:

Sterling Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.


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