Barbecue Pork Sandwiches With Cabbage Slaw Recipes

PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW

Steps:

• For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
• Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
• For the pulled pork: Preheat the oven to 275 degrees F.
• Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
• Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
• If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
• For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
• Serve the pulled pork on buns topped with coleslaw.

BEER-CAN CABBAGE SANDWICHES

Steps:

• Prepare a grill for medium-high heat. Cut a 3x3" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3"-deep cavity in cabbage, big enough to hold a beer can. Discard core but reserve leftover cabbage from hollowing out cavity. Using a brush, coat cabbage with oil, then season generously with salt and pepper.
• Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45-50 minutes total. During the last 5 minutes of cooking, grill white onion rings until charred.
• Meanwhile, whisk mayonnaise, vinegar, honey, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium bowl. Thinly slice reserved cabbage. Add to bowl with dressing along with carrot and red onion; toss to combine.
• Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4" strips. Coarsely chop white onion rings and toss with cabbage in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage).
• Halve rolls and grill until toasted, about 30 seconds. Arrange 1 cup barbecued cabbage on each bottom bun. Top each with 2 slices cheese, 1/4 cup cabbage slaw, and pickled jalapeños, if using. Top with top buns.
• Do Ahead
• Barbecued cabbage and coleslaw can be made 3 days ahead; cover separately and chill. Reheat gently in a covered pot on the stovetop or in the microwave.

BARBECUE PORK SANDWICHES WITH CABBAGE SLAW

Steps:

• Preheat oven to 475 degrees. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.
• Place pork on a foil-lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting occasionally with sauce, until an instant-read thermometer registers 150 degrees, 18 to 25 minutes.
• Meanwhile, make slaw: In a medium bowl, whisk together mayonnaise, vinegar, mustard, and brown sugar until smooth; season with salt and pepper. Mix in cabbage.
• Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.