When I saw this wrap on Weekend Potluck, I knew it was going to be printed and made SOON! I love all the recipes I find over at On the Home Front! Now, honestly? I thought Dale would HATE this … Continue reading
This recipe was created Saturday, when I decided to feed my father-in-law, as a thank you to him for chopping wood with Dale all morning. (we have a fireplace and use it as our primary source of heat in the winter) Anyhow, I knew the Peanut butter and Jelly wheat tortillas the children were eating just weren’t going to cut it for my two hungry lumberjacks, so once the kiddos were down to naps, I used two different recipes and some leftover smoked pork, and came up with these……
(Click on title to print on TK’s website)
1- 5 lb. bone-in pork roast, smoked or slow cooked to your liking (Dale smoked ours)
Your favorite dry rub.
1 cup water or beef broth
Salt and pepper to taste.
1 package Whole wheat hotdog buns
For the Sesame Slaw
3 cups coleslaw cabbage mix
1/2 c. green pepper, finely chopped
1/4 cup snipped cilantro
3 T. Sesame Oil
2 T. White vinegar
2 cloves of garlic, pressed
1/2 tsp. salt
1/4 tsp. pepper
Tangy BBQ Pepper Sauce
1 cup ketchup
4 T. Soy sauce
2 T. Honey BBQ sauce
2 T. Brown Sugar
1 T. Apple Cider vinegar
2 tsp. pepper
2 tsp. Oregano
2 tsp. dry mustard
1/2 tsp. kosher salt
Thaw pork shoulder and rub with your favorite dry rub. Send your hubby out to the smoker to babysit it all day. (Bye-bye honey. See you in 8 hours!)
OR, place dry rubbed pork shoulder in a crock pot with 1 cup beef broth or water, salt and pepper. Cover with lid and cook on high for 4 hours, or until pork is very tender.
Make Sesame Coleslaw by combining in a medium bowl, coleslaw cabbage mix, finely chopped green pepper, snipped cilantro, sesame oil, white vinegar, pressed garlic and salt and pepper. Set aside,or refrigerate until meat is ready.
To make your Tangy BBQ Pepper sauce. Combine: ketchup, Soy sauce, Honey BBQ sauce, Brown Sugar, Apple Cider vinegar, pepper, Oregano, dry mustard and kosher salt. (Thanks to Sweet Pea Chef for this great sauce recipe! She uses it with her rib recipe, which is FANTASTIC!)
When your meat is done, shred pork, removing any visible fat and gristle. Place in large bowl, leaving excess liquid behind, and toss with Tangy BBQ Pepper sauce.
Butter toast buns, add BBQ coated, shredded pork and top with 1/2 cup Sesame Slaw.
Makes 6-8 sandwiches, depending on if you, or your hubby, get to pick how much meat each sandwich gets. 🙂
The mixture of the smoky meat, with the kick of peppery BBQ sauce, added to the unique flavor brought in by the sesame slaw, makes this SO amazing! And just when you think it might be too rich, the cilantro comes in a freshens things up. Such DELICIOUS and unique flavors in this amazing sandwich!
Linked to Angie’s Big Love of Food