BBQ Pork Sandwiches with Five-Vegetable Slaw


Spicy roast pork and crisp coleslaw add up to a down-home sandwich with uptown taste.

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  1. 1/4 cup plus 2 tablespoons dark molasses
  2. 1/3 cup cider vinegar
  3. 1/4 cup tomato paste
  4. 4 large garlic cloves, minced
  5. 1 teaspoon ground cumin
  6. 1/4 teaspoon cayenne pepper
  7. 1/2 teaspoon paprika
  8. 1/2 teaspoon ground coriander
  9. 1/2 teaspoon salt
  10. 1/3 teaspoon freshly ground black pepper
  11. 1 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
  12. 2 imported bay leaves
  13. 4 large, soft sesame-topped buns
  14. Five Vegetable Slaw
  1. Preheat the oven to 325°. In a medium bowl, whisk together the molasses, vinegar, tomato paste, garlic, cumin, cayenne, paprika, coriander, salt and black pepper. Place the pork cubes and bay leaves in a large, shallow, nonaluminum baking dish. Add the molasses mixture and stir well to coat. Cover with foil and bake until the pork is very tender, about 1 1/2 hours.
  2. Remove the meat from the sauce and shred with a knife. Return the shredded meat to the baking dish and mix with the sauce.
  3. 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.

Suggested Pairing

A full-flavored ale, such as New Amsterdam or Samuel Adams, has the right bittersweet character to complement the sweet-sour-spicy flavors of this sandwich.