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BBQ Pork Sandwiches With Five-vegetable

Source of Recipe

Sunday_Dinner@yahoogroups.com

PORK SANDWICH FILLING

1/4 c Plus 2 tablespoon dark
- molasses
1/3 c Cider vinegar
1/4 c Tomato paste
4 ea Large garlic cloves, minced
1 t Ground cumin
1/4 ts Cayenne pepper, or to taste
1/2 ts Paprika
1/3 ts Coriander
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 1/2 lb Boneless pork shoulder,
- cut into 2 inch cubes
2 ea Bay leaves
4 ea Large sesame-topped buns

-----FIVE-VEGETABLE SLAW-----
5 c Green cabbage,
- finely shredded
1/2 c Red bell pepper,
- finely sliced
1/2 c Green bell pepper,
- finely sliced
1/2 ea Medium cucumber - peeled,
- halved lengthwise,
- seeded, and thinly sliced
3 ea Scallions,thinly sliced
1/3 c Mayonnaise
1 tb Cider vinegar
1/4 ts Salt
1/4 ts Freshly ground black pepper

BBQ Pork
~-------
Preheat oven to 325 degrees. 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 non-corrodible 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 mat to the baking dish and mix with the sauce.

Slice the buns in half. Spoon the pork on 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.