BBQ Pork Sandwich with Onion Straws and Coleslaw
|TABASCO® brand Chipotle Pepper Sauce||---||1/4 cup|
|Black pepper||---||2 Tbsp.|
|Dark brown sugar||---||2 Tbsp.|
|Cayenne pepper||---||1/2 Tbsp.|
|Smithfield® Pork Shoulder Roast||---||4 lbs.|
|Apple cider vinegar||---||1 cup|
|Apple juice||---||2 cups|
|Worcestershire sauce||---||2 Tbsp.|
|Garlic powder||---||1/2 Tbsp.|
|Hamburger buns||---||6 each|
|Green cabbage, shredded||---||1 head|
|Carrots, grated||---||2 each|
|Lime, juiced||---||1 each|
|Canola oil||---||2 cups|
|All-purpose flour||---||2 cups|
|Cayenne pepper||---||1 tsp.|
|Garlic powder||---||1 tsp.|
|Kosher or sea salt||---||1 Tbsp.|
|Black pepper, freshly ground||---||1 tsp.|
|Sweet onion (Maui or Vidalia)||---||1 each|
Preheat oven to 325ºF.
Make a dry rub: In a small bowl, combine salt, black pepper, dark brown sugar, paprika and cayenne pepper. Sprinkle rub all over pork roast, pressing into pork. Cover with plastic and refrigerate for at least 2 hours.
In a medium bowl, combine vinegar, apple juice, Worcestershire sauce and garlic powder; pour into large Dutch oven. Place pork shoulder in Dutch oven and cover tightly with aluminum foil, then lid. Roast 4 hours, or until pork is fork-tender and shreds easily, brushing roast with cooking liquid every hour.
Remove from oven and let stand until cool enough to handle. Shred pork with fork or tongs into bite-size pieces; mix in TABASCO® Chipotle Pepper Sauce.
In a large bowl, combine cabbage, carrots, red onions, green onions and chile pepper. In another bowl, stir together mayonnaise, Dijon mustard, vinegar, lemon juice, TABASCO® Chipotle Pepper Sauce and sugar.
Pour dressing over cabbage mixture and toss gently to mix. Season with celery seed, salt and black pepper. Chill 2 hours in refrigerator before serving.
In a medium saucepot, heat oil to 350ºF.
In a medium bowl, whisk egg and milk. In another medium bowl, mix flour, cayenne pepper, paprika, garlic powder, salt and ground pepper.
Cut onion in half and slice into 1-inch-thick half rings; separate into short straw-like pieces. Add onions to milk mixture to soak. Once oil is at temperature, remove onions from milk mixture, shake off excess and dredge 4 or 5 pieces at a time in flour mixture. Add to pot and fry until golden brown; transfer to paper towels to drain.
10. Place equal amounts of shredded BBQ Pork onto each hamburger bun, topping pork with fried Onion Straws and Coleslaw. Add more TABASCO® Chipotle Pepper Sauce as needed.
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