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 325�F. 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. |