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Barbecue Pork Sandwiches With Five-vegetable Slaw

Bbq Beef:
1/4 c Plus 2 tablespoons dark molasses
1/3 c Cider vinegar
1/4 c Tomato paste
4 lg Garlic cloves; minced
1 ts Cumin
1/4 ts Cayenne pepper; or to taste
1/2 Teasoon paprika
1/3 ts Coriander
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 1/2 lb Boneless pork shoulder; 2 inch cubes
2 Bay leaves
4 lg Soft; sesame-topped buns

Five-vegetable Slaw:
5 c Green cabbage; finely shredded
1/2 c Red bell pepper; thinly sliced
1/2 c Green bell pepper; thinly sliced
1/2 md Cucumber; thinly sliced
3 Scallions; thinly sliced
1/3 c Mayonnaise
1 tb Cider vinegar
1/4 ts Salt
1/4 ts 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 noncorrodible 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. Five-Vegetable 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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