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BBQ Pork Sandwich with Onion Straws and Coleslaw

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Recipe uses Chipotle Sauce
Chipotle Sauce
Yields:
6 sandwiches
BBQ Pork Sandwich with Onion Straws and Coleslaw
BBQ Pork Sandwich with Onion Straws and Coleslaw

Ingredients

BBQ Pork
Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce --- 1/4 cup
Salt---2 Tbsp.
Black pepper---2 Tbsp.
Dark brown sugar---2 Tbsp.
Paprika---2 Tbsp.
Cayenne pepper---1/2 Tbsp.
Smithfield® Pork Shoulder Roast---4 lbs.
Mayonnaise---1/4 cup
Mustard---2 Tbsp.
Apple cider vinegar---1 cup
Apple juice---2 cups
Worcestershire sauce---2 Tbsp.
Garlic powder---1/2 Tbsp.
Hamburger buns---6 each
Coleslaw
Ingredients Weight Measure
Green cabbage, shredded---1 head
Carrots, grated---2 each
Mayonnaise---1/2 cup
Lime, juiced---1 each
Onion Straws
Ingredients Weight Measure
Canola oil---2 cups
Large egg---1
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.
Black pepper, freshly ground---1 tsp.
Sweet onion (Maui or Vidalia)---1 each

Preparation

BBQ Pork

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.

Coleslaw

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.

Onion Straws

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.

Sandwich Assembly

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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