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 Slaw
Prep time
Cook time
Total time
Serve slaw on the sandwich or on the side.
Author: Epicurus.com Kitchens
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:
- 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 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.
- 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.
