Bbq pork sandwiches with five-vegetable slaw

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 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

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