Barbecue pork sandwich

By Kayb
May 29, 2010
2 Comments


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

Directions

Vinegar slaw for barbecue

  1. Toss cabbage, carrots and onions together in a plastic or other bowl with an airtight lid.
  2. Heat remaining ingredients to boiling and pour over cabbage mix.
  3. 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.
  4. 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.

Barbecue sandwich

  1. 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.

More Great Recipes:
Sandwich|Pork|Vegetable|Grill/Barbecue|Summer|Fourth of July

Reviews (2) Questions (0)

2 Comments

mrslarkin May 29, 2010
Oh my goodness. Yum. Which pork recipe do you like, Kayb?
 
Author Comment
Kayb May 29, 2010
My oven barbecued pork, from the roast pork contest. It's better if its done on the grill or smoker, but it'll do quite well in the oven. I have, though, used it with whatever roast pork I have on hand. And in a pinch, I've bought barbecue from the local barbecue joint!