BBQ Pork Sandwiches with Five-Vegetable Slaw
The Best BBQ Sandwiches
"Spicy roast pork and crisp coleslaw add up to a down-home sandwich with uptown taste."
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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.
Main Ingredients: vinegar, salt, pepper, molasses, tomato paste
Course: Lunch, Dinner
More Info: Kid Friendly