Grill/Barbecue

Barbecue pork sandwich

by:
May 29, 2010
Author Notes

Fans of Memphis barbecue will tell you that you need two barbecue sauces -- a thin, vinegar-and-oil based one to baste with, and a thicker, tomato-based one to put on the finished product -- and slaw to have a proper barbecue sandwich. Where they differ is what kind of slaw. I am an aficionado of the tart-sweet, vinegar-based slaw; others prefer a mayo-based slaw. But to be at its best, a pulled pork barbecue sandwich should have both sauce and slaw between the meat and bun. —Kayb

  • Serves 1
Ingredients
  • Vinegar slaw for barbecue
  • 1 head cabbage, shredded
  • 3 large carrots, grated
  • 1 medium sweet onion, minced
  • 1 cup cider vinegar
  • 1/2 cup water
  • 1 cup sugar
  • 1 teaspoon celery seed
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon white pepper
  • 1 teaspoon dry mustard
  • Barbecue sandwich
  • 1 burger bun, or Kaiser roll
  • 6 ounces pulled pork barbecue (I used the recipe posted here previously)
  • 1/3 cup slaw, drained
  • Barbecue sauce of your choice
In This Recipe
Directions
  1. Vinegar slaw for barbecue
  2. Toss cabbage, carrots and onions together in a plastic or other bowl with an airtight lid.
  3. Heat remaining ingredients to boiling and pour over cabbage mix.
  4. Put lid on bowl and allow to sit on countertop for at least 2 hours, or as long as six or eight. Stir and refrigerate.
  5. This keeps forever in the refrigerator. I just keep adding cabbage to mine over the course of the summer, and keep it all summer long.
  1. Barbecue sandwich
  2. Pile meat on bun; add a dollop of sauce, and top with slaw. Top with other half of bun. Grab a cold beer and enjoy.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • mrslarkin
    mrslarkin
  • Kayb
    Kayb
Review
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!