Pork Roll BBQ
In the great Taylor Ham vs. Pork Roll debate, one thing everyone agrees on: it's delicious on the grill. This Garden State icon gets thick-sliced, scored, and grilled until caramelized, then glazed with a tangy-sweet BBQ sauce that complements its unique salty-savory flavor.
Equipment Needed
Instructions
Make the BBQ glaze: In a small saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire, Dijon mustard, smoked paprika, garlic powder, and black pepper. Simmer over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened.
Slice the pork roll: Cut the pork roll into thick slices, about 1/2 inch each. For authentic presentation, you want substantial pieces that can handle the grill.
Score the slices: Make 4-6 small cuts around the edge of each slice, about 1/2 inch deep. This classic technique prevents curling and allows the glaze to penetrate. The slices will form that signature "pac-man" shape.
Preheat the grill: Heat your grill to medium-high heat (about 400°F). Brush the grates with oil to prevent sticking.
Grill the first side: Place pork roll slices on the grill. Cook for 2-3 minutes until grill marks form and edges start to caramelize. The natural sugars and fat will create a delicious crust.
Flip and glaze: Turn the slices over and immediately brush the grilled side generously with BBQ glaze. Cook another 2 minutes.
Glaze and flip again: Flip once more, brush the second side with glaze, and cook 1-2 more minutes. The glaze should be caramelized and sticky, not burnt.
Add cheese (optional): In the last minute of cooking, top each slice with American cheese and close the grill lid to melt.
Toast the rolls: While the pork roll finishes, split the Kaiser rolls and toast them cut-side down on the grill for about 1 minute.
Assemble and serve: Stack 2-3 glazed pork roll slices on each roll. Top with a fried egg if desired, and drizzle with extra BBQ glaze. Serve immediately - this is Jersey shore boardwalk food at its finest!
💡 Pro Tips & Variations
- The name debate: In North Jersey it's Taylor Ham; in Central and South Jersey it's Pork Roll. Both refer to the same delicious product - use whichever doesn't start an argument!
- Thick slices matter: Thin deli slices won't work here. Buy the whole roll and slice it yourself, or ask the deli for 1/2-inch cuts.
- Griddle alternative: A flat-top griddle or cast iron pan works great if you don't have a grill. Get it screaming hot.
- Score deep: Don't be shy with the edge cuts. They're essential for flat cooking and allow glaze penetration.
- SPK style: The classic Jersey diner order is "Pork Roll, Egg, and Cheese on a Kaiser." Add Salt, Pepper, and Ketchup (SPK) for authenticity.
- Breakfast for dinner: Serve with home fries and a cold glass of Jersey tomato juice for the full Garden State experience.