Good Morning America Recipes

BBQ Pork Sandwiches with Five-Vegetable Slaw

The Best BBQ Sandwiches

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Food and Wine magazine editor makes potato salad with bacon and BBQ sauce.
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Servings:4
Difficulty: Easy
Cook Time: min

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

Check out Food & Wine's best parks for picnics here.

Ingredients

  • 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
  • For the slaw:
  • 4 cups finely shredded green cabbage
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 medium cucumber—peeled, halved lengthwise, seeded and thinly sliced
  • 3 scallions, thinly sliced on the diagonal
  • 1/3 cup mayonnaise, preferably homemade
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking Directions

    For the BBQ sandwiches:

    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.

    For the 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.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Courtesy Food & Wine.

    Recipe Summary

    Main Ingredients: vinegar, salt, pepper, molasses, tomato paste

    Course: Lunch, Dinner

    More Info: Kids Friendly


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