BBQ Pork Sandwiches with Five-Vegetable Slaw

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In North Carolina, this is BBQ Pork Sandwiches with Five-Vegetable Slaw is a wonderful dish that everyone eats, but in other parts of the world, it’s a real treat.  Try one!

BBQ Pork Sandwiches with Five-Vegetable Cole Slaw

BBQ Pork Sandwiches with Five-Vegetable Slaw
 
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Serve slaw on the sandwich or on the side.
Author:
Recipe type: Main Course
Cuisine: American
Serves: 8 to 12
Ingredients
  • 1/4 Cup plus 2 Tablespoons dark molasses
  • 1/3 Cup cider vinegar
  • 1/4 Cup tomato paste
  • 4 large cloves garlic, 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
  • soft, sesame topped buns
Five-Vegetable 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
Instructions
BBQ Pork:
  1. Preheat the oven to 325F.
  2. 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 noncorroding 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.
  3. Remove the meat from the sauce and shred with a knife. Return the shredded meat to the baking dish and mix with the sauce.
  4. 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.
  5. Cover with the bun tops and serve the remaining vegetable slaw on the side.
Five-Vegetable Slaw:
  1. 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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