Place cucumber in a heatproof bowl. Combine vinegar, water, sugar, and salt in a small saucepan and bring to a boil over high heat. Remove from heat and pour over cucumber slices. Cover and let rest for 10 minutes, then transfer cucumbers to a sealable container. Top up with pickling liquid and discard the rest. Store in the refrigerator for up to 1 month.
Preheat BBQ plate to high heat. Combine pork, potato, onion, oil and McCormick Grill Mates Chipotle & Roasted Garlic Dry Marinade and toss well to coat.
Spread the potato and pork mixture evenly over preheated BBQ plate. Do not turn for 5 - 6 minutes allowing potato to crisp and colour before tossing. Continue cooking turning occasionally until pork is cooked and potatoes crisp.
Fill rolls straight from the BBQ plate and offer as fillings, lettuce, cucumber pickles, mayonnaise and a selection of Grill Mates BBQ Sauces.
This recipe would also be delicious substituting pork fillet with thinly sliced chicken breast fillet.