BBQ Pork Sandwiches with Five-Vegetable Slaw
- SERVINGS: 4
Spicy roast pork and crisp coleslaw add up to a down-home sandwich with uptown taste.
- 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 ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/3 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
- 2 imported bay leaves
- 4 large, soft sesame-topped buns
- Five Vegetable Slaw
- 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.
- 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.
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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.