1 lb pork tenderloin or boneless pork cutlets
2 cups buttermilk
3 tablespoons barbecue rub
3 cups peanut oil or canola oil
Kosher salt and pepper
1 cup flour
4 eggs, lightly beaten
3 cups garlic croutons, crushed
For the aioli:
1/2 cup mayo
1/4 cup apricot or mango-habanero sauce
Pinch of garlic powder
Pinch of salt
4 large brioche buns, split, toasted and buttered
Spicy or bread and butter pickle slices, shredded lettuce for topping
Cut pork into slices and pound thin with a mallet. Mix the buttermilk and barbecue rub in a baking dish, add the pork, cover and let marinate overnight or at least 2 hours. Take pork out of marinade and season with salt and pepper.
Make a three-stage breading station with the flour, eggs, and crouton crumbs. Heat oil over medium-high heat. Place pork pieces first in flour, turning to coat, shake off excess. Dip pork in beaten egg and let excess drip off, then dredge in crouton crumbs, pressing until total coverage is achieved.
Fry the pork until golden brown, 4-5 minutes. Let drain on paper towels.
Make the aioli: mix the mayonnaise, habanero sauce, garlic and salt.
Build the sandwiches. Place the crispy pork on the toasted buns with some pickle slices, shredded lettuce and then a nice schmear of the aioli. Serve with extra aioli on the side.