BBQ Pork Sandwich

Ingredients Weight Measure
Salt 2 Tbsp.
Black pepper 2 Tbsp.
Dark brown sugar 2 Tbsp.
Paprika 2 Tbsp.
Cayenne 1/2 Tbsp.
Shoulder pork roast 4 lbs.
Apple juice 2 cups
Apple cider vinegar 1 cup
Worcestershire sauce 2 Tbsp.
Garlic powder 1/2 Tbsp.
Hamburger buns 6 ea.


Ingredients Weight Measure
Green cabbage, shredded 1 head
Carrots, grated 2 ea.
Red onion, thinly sliced 1 ea.
Green onions (white and green parts), chopped 2 ea.
Fresh red chile, sliced 1 ea.
Mayonnaise 1-1/2 cups
Dijon mustard 1/4 cup
Cider vinegar 1 Tbsp.
Lemon, juiced 1 ea.
Sugar pinch
Celery seed 1/2 tsp.
TABASCO® brand Original Red Sauce 1/2 tsp., to taste
Kosher salt as needed
Black pepper, freshly ground as needed

Onion Straws

Ingredients Weight Measure
Canola oil 2 cups
Egg, large 1 ea.
Milk 1/2 cup
All-purpose flour 2 cups
Cayenne pepper 1 tsp.
Paprika 1 tsp.
Garlic powder 1 tsp.
Kosher or sea salt 1 Tbsp.
Pepper, freshly ground 1 tsp.
Sweet onion (Maui or Vidalia) 1 ea.


  1. Preheat oven to 325°F.
  2. Mix dry rub, first five ingredients in small bowl. Sprinkle dry rub all over pork roast, pressing into pork. Cover with plastic and refrigerate for at least 2 hours.
  3. Combine liquid ingredients and garlic powder in medium bowl and pour into large Dutch oven. Place pork in Dutch oven and tightly cover with aluminum foil, then lid. Roast for 4 hours or until fork tender and shreds easily. Brush roast with cooking liquid every hour.
  4. Remove from oven and let stand until cool enough to handle. Shred pork with fork or tongs into bite-size pieces.
  5. To make Coleslaw, combine cabbage, carrots, red onions, green onions and chiles in large bowl. In another bowl, stir together mayonnaise, mustard, vinegar, lemon juice and sugar. Pour dressing over cabbage mixture and toss gently to mix. Season with celery seed, TABASCO® Sauce, salt and black pepper. Chill for 2 hours in refrigerator before serving.
  6. Meanwhile, to prepare Onion Straws: In medium sauce pot, heat oil to 350°F. Whisk egg and milk in medium bowl. Mix flour, cayenne pepper, paprika, garlic powder, salt and ground pepper in another medium bowl.
  7. Cut onion in half, then slice into 1"-thick half rings; separate into short straw-like pieces. Add to milk mixture to soak. Once oil is hot enough, remove onions from milk mixture, shake off excess and dredge in flour mixture, 4 or 5 pieces at a time. Add to pot and fry until golden brown; transfer to paper towels to drain.
  8. On each hamburger bun, place BBQ Pork, topped with fried Onion Straws and Coleslaw.

Yield: 6 sandwiches