Recipe - Bbq Pork Sandwiches With Five-Vegetable Slaw

BBQ BEEF
One fourth cup Plus 2 tablespoons dark
molasses
1/3 cup Cider vinegar
One fourth cup Tomato paste
4 lg Garlic cloves; minced
1 teaspoon Cumin
One fourth teaspoon Cayenne pepper; or to taste
One half Teasoon paprika
1/3 teaspoon Coriander
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
1 One half pound Boneless pork shoulder; 2
inch cubes
2 Bay leaves
4 lg Soft; sesametopped buns

FIVEVEGETABLE SLAW
5 cup Green cabbage; finely
shredded
One half cup Red bell pepper; thinly
cut or sliced up
One half cup Green bell pepper; thinly
cut or sliced up
One half md Cucumber; thinly cut or sliced up
3 Scallions; thinly cut or sliced up
1/3 cup Mayonnaise
1 tablespoon Cider vinegar
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper

BBQ Pork: Preheat the oven to 325F. In a medium bowl, whisk together the
molasses, vinegar, tomato paste, garlic, cumin, cayenne, paprika,
coriander, salt and pepper. Place the pork cubes and bay leaves in a large,
shallow noncorrodible baking dish. Add the molasses mixture and stir well
to coat. Cover with foil and bake until pork is very tender, about 1 1/2
hours.

Remove the meat from the sauce and shred with a knife. Return the shredded
meat to the baking dish and mix with the sauce.

Slice the buns in half. Spoon the pork onto the bottom halves of the buns
and mound One half cup or more of the vegetable slaw on top.
Cover with the bun tops and serve the remaining vegetable slaw on the side.
FiveVegetable Slaw: In a large bowl, toss together the cabbage, red and
green bell peppers, cucumber and scallions. Mix in the mayonnaise, vinegar,
salt and black pepper. Cover and refrigerate for up to 2 days before
serving.

Posted to recipeludigest by LSHW shusky@erols.com on Mar 19, 1998