Barbecue pork sandwich

By • May 29, 2010 2 Comments

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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

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
  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 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
  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.

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