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BLASPHEMOUS BARBECUE SANDWICHES




Source of Recipe


the web


List of Ingredients




4 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon paprika
Salt
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1 pinch red pepper flakes
2 teaspoons vegetable oil
2 pork tenderloins, about 2 pounds total, patted dry
1 (10-ounce) bag coleslaw mix
1/2 small yellow onion, finely chopped
3 tablespoons mayonnaise
1 tablespoon granulated sugar
1 tablespoon cider vinegar
Freshly ground pepper
Hot pepper sauce
6 kaiser rolls or Italian rolls, toasted if desired
Barbecue sauce


Recipe



Prepare grill for direct cooking. Mix garlic, brown sugar, chili powder, paprika, 1/2 teaspoon salt, mustard, cumin, thyme and pepper flakes in small bowl; stir in oil to form a paste. Rub tenderloins with mixture. Set aside while preparing slaw and waiting for grill to heat.

Toss together coleslaw mix, onion, mayonnaise, sugar and vinegar in large bowl; add pepper, salt and pepper sauce to taste. Cover; refrigerate.

Cook tenderloins over medium-high heat for 10 minutes; turn. Cook until internal temperature reaches 150 to 155 degrees, about 10 minutes. Remove to clean platter; cover. Let stand 10 minutes. Thinly slice. Divide sliced pork among buns. Top with barbecue sauce and slaw.


Serves 6.