BBQ Pork Sandwiches with Five Vegetable Slaw Recipe
Father's Day Recipes


 

BBQ Pork Sandwiches with Five Vegetable Slaw

BBQ PORK:
1/4 Cup + 2 tbl dark molasses
1/3 Cup cider vinegar
1/4 Cup tomato paste
4 Large garlic cloves, minced
1 Teaspoon cumin
1/4 Teaspoon cayenne pepper, or to taste
1/2 teaspoon paprika
1/3 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds boneless pork shoulder -- 2 inch cubes
2 bay leaves
4 large soft, sesame-topped buns

SLAW:
5 cups green cabbage -- finely shredded
1/2 cup red bell pepper -- thinly sliced
1/2 cup green bell pepper -- thinly sliced
1/2 medium cucumber -- thinly sliced
3 Scallions -- thinly sliced
1/3 cup Mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

BBQ PORK: Preheat the oven to 325F. In a medium bowl, whisk together the molasses, vinegar, tomato paste, garlic, cumin, cayenne, paprika, coriander, salt and pepper. Place the pork cubes and bay leaves in a large, shallow glass baking dish. Add the molasses mixture and stir well to coat. Cover with foil and bake until pork is very tender, about 1 1/2 hours.

Remove the meat from the sauce and shred with a knife. Return the shredded meat to the baking dish and mix with the sauce. Slice the buns in half. Spoon the pork onto the bottom halves of the buns and mound 1/2 cup or more of the vegetable slaw on top. Cover with the bun tops and serve the remaining vegetable slaw on the side.

SLAW: In a large bowl, toss together the cabbage, red and green bell peppers, cucumber and scallions. Mix in the mayonnaise, vinegar, salt and black pepper. Cover and refrigerate for up to 2 days before serving.

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