BBQ Pork Sandwiches wtih Five-Vegetable
Source of Recipe
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1/4 cup plus 2 tablespoons dark molasses
1/3 cup cider vinegar
1/4 cup tomato paste
4 large garlic cloves, minced
1 teaspoon cumin
1/4 teaspoon cayenne pepper, or to taste
1/2 teasoon paprika
1/3 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds boneless pork shoulder, cut into 2 inch cubes
2 bay leaves
4 large, soft, sesame-topped buns
Five-Vegetable Slaw
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 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
5 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1/2 medium cucumber -- peeled, halved lengthwise, seeded and thinly sliced
3 scallions, thinly sliced on the diagonal
1/3 cup mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
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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