Yield: 1 Servings
Measure | 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 \N | Teasoon paprika |
⅓ teaspoon | Coriander |
½ teaspoon | Salt |
¼ teaspoon | Freshly ground black pepper |
1½ pounds | Boneless pork shoulder; 2 inch cubes |
2 \N | 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 \N | Scallions; thinly sliced |
⅓ cup | Mayonnaise |
1 tablespoon | Cider vinegar |
¼ teaspoon | Salt |
¼ teaspoon | Freshly ground black pepper |
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