Barbecue Pork Sandwich with Crispy Slaw

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Published: 1/13/2020

Crisp, tangy slaw complements savory barbecue for an easy sandwich everyone will love.

Use your favorite barbecue and sauce for this recipe.

Serves: 8 Save

Ingredients (13)

  • 4 cup shredded green cabbage (about 1/2 head)
  • 1 cup shredded carrots (about 2 carrots)
  • 4 green onions, thinly sliced
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 teaspoon light brown sugar
  • 1/3 cup light mayonnaise
  • 2 teaspoon teaspoons canola oil
  • Juice of 2 limes
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon teaspoon coarsely ground black pepper
  • 8 soft buns or hoagie rolls
  • 1 3/4 pound pounds shredded or pulled barbecued pork with sauce

Directions

  1. Place cabbage, carrots, green onions and cilantro in a large bowl.
  2. Combine brown sugar, mayonnaise, oil, lime juice, cumin, salt and pepper; whisk well to combine. Pour over cabbage mixture and toss well.
  3. Split buns horizontally. Spoon pork and sauce over bun bottoms. Top with slaw. Place bun tops on top.

Whiskey Sour

The Bar

Welcoming the Whisky Sour cocktail: a smooth yet tangy, bold yet refreshing classic cocktail. Finished off with a dash of egg white for a velvety texture it provides a special experience.

Ingredients (8)

  • 2 oz. Bulleit bourbon
  • 0.75 oz. Lemon juice
  • 0.75 oz. Simple syrup
  • 2 Dash Angostura
  • 0.75 oz. Egg White
  • Lemon Zest Discard
  • Lemon Slice and Maraschino Cherry to garnish
  • Ice
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