Bbq Pork Sandwiches With Five-Vegetable Slaw
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Bbq Pork Sandwiches With Five-Vegetable Slaw
  Pork    Sandwiches  
Last updated 6/12/2012 1:07:39 AM. Recipe ID 33769. Report a problem with this recipe.
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      Title: Bbq pork sandwiches with five-vegetable slaw
 Categories: None
      Yield: 1 Servings
 
MMMMM--------------------------BBQ BEEF-------------------------------
    1/4 c  Plus 2 tablespoons dark
           -molasses
    1/3 c  Cider vinegar
    1/4 c  Tomato paste
      4 lg Garlic cloves; minced
      1 ts Cumin
    1/4 ts Cayenne pepper; or to taste
    1/2    Teasoon paprika
    1/3 ts Coriander
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
  1 1/2 lb Boneless pork shoulder; 2
           -inch cubes
      2    Bay leaves
      4 lg Soft; sesame-topped buns

MMMMM--------------------FIVE-VEGETABLE SLAW-------------------------
      5 c  Green cabbage; finely
           -shredded
    1/2 c  Red bell pepper; thinly
           -sliced
    1/2 c  Green bell pepper; thinly
           -sliced
    1/2 md Cucumber; thinly sliced
      3    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 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: 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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Recipe ID 33769 (Apr 03, 2005)

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