Bbq pork sandwiches with five-vegetable slaw
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Plus 2 tablespoons dark molasses |
| ⅓ | cup | Cider vinegar |
| ¼ | cup | Tomato paste |
| 4 | larges | Garlic cloves; minced |
| 1 | teaspoon | Cumin |
| ¼ | teaspoon | Cayenne pepper; or to taste |
| ½ | Teasoon paprika | |
| ⅓ | teaspoon | Coriander |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 1½ | pounds | Boneless pork shoulder; 2 inch cubes |
| 2 | Bay leaves | |
| 4 | larges | Soft; sesame-topped buns |
| 5 | cups | Green cabbage; finely shredded |
| ½ | cup | Red bell pepper; thinly sliced |
| ½ | cup | Green bell pepper; thinly sliced |
| ½ | medium | Cucumber; thinly sliced |
| 3 | Scallions; thinly sliced | |
| ⅓ | cup | Mayonnaise |
| 1 | tablespoon | Cider vinegar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
BBQ BEEF
FIVE-VEGETABLE SLAW
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 1½ 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 ½ 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.
Posted to recipelu-digest by LSHW <shusky@...> on Mar 19, 1998