Bbq Pork With Coleslaw Food

SHREDDED BBQ PORK & COLE SLAW SANDWICHES

Steps:

• Place pork in slow cooker and spoon tomato paste over; do not stir.
• Cook, covered LOW 8-10 hrs (or HIGH 4-6 hrs).
• Shred pork, blending tomato paste (I left in the juices).
• Stir in BBQ sauce and salt.
• Spoon on rolls and top with slaw.
• For the Tangy Coleslaw:.
• Whisk together mayo, mustard,honey & salt in large bowl.
• Add coleslaw mix and raisins; toss until well blended.
• Cover and chill 2 hrs before serving.

BBQ PULLED PORK AND COLE SLAW SANDWICH

Steps:

• Submerse pork butt in a container of salty water. Place in refrigerator for 12 to 16 hours. Take pork butt out of water and pat dry. Discard brine.
• Mix the cumin, thyme, garlic powder, black pepper, cayenne pepper, salt, curry powder, and onion power. Rub on each side of pork butt. Wrap in plastic wrap and refrigerate for 24 hours.
• In the mean time make the cole slaw by combining the shredded cabbage, shredded carrots and minced onion. Combine the last seven ingredients and whisk. Stir into cabbage and refrigerate for 24 hours.
• Place pork butt in oven heated to 250 degrees and cook until internal temperature reaches 190 degrees. About 10-12 hours. I start it before I go to bed.
• Carefully take pork butt out of cooking vessel and place on a cutting board. Reserve pan drippings.
• Cover with aluminum foil and let rest for 1/2 hour.
• Shred pork by pulling it with two forks. Place in serving dish and pour pan drippings (some or all) on the pork.
• Smack some pork on a bun, top it off with the cole slaw and enjoy.

CAROLINA-STYLE BBQ PORK BURGERS WITH COLESLAW

Steps:

• Heat greased grill to medium-high heat.
• Mix first 3 ingredients with 2 Tbsp. barbecue sauce just until blended; shape into 6 (1/2-inch-thick) patties.
• Grill 5 to 6 min. on each side or until done (160ºF), brushing with remaining barbecue sauce for the last minute.
• Meanwhile, combine all remaining ingredients except buns.
• Fill buns with burgers and coleslaw just before serving.

SLOW-COOKER BBQ PORK SANDWICHES WITH COLESLAW

Steps:

• Rub meat with combined seasonings. Place in slow cooker; top with 1/4 cup barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Meanwhile, combine coleslaw blend and dressing.
• Remove meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker with remaining sauce; stir to coat with sauce.
• Fill rolls with meat mixture and coleslaw just before serving.

SLOW COOKER PULLED BBQ PORK ROAST & COLESLAW

Steps:

• PREPARE BARBECUE PULLED PORK ROAST.
• Trim excess fat from the pork (Butt, Roast, or Shoulder). Leave some for flavor, but trimming now will reduce what you will need to skim off at the end of cooking.
• Place the Mojito Lime Seasoning, chili powder, black pepper, cumin, coriander, paprika, salt, and 2 minced garlic cloves in a large bowl. Add oil to make a paste. Rub all over the pork, working the spice mixture into the meat well.
• Wrap the pork tightly with plastic wrap. Refrigerate and marinate for at least 30 minutes or overnight.
• Transfer the pork to a roasting pan with a rack. Allow to stand at room temperature while the oven heats to 400⁰ (F). Cook for 20 minutes. (preferably with convection) Transfer to a slow cooker.
• Blend the Kraft Original Thick & Spicy BBQ Sauce, Open Pit Original BBQ Sauce, dark brown sugar, mustard, A-1, Worcestershire, remaining garlic, and onion (reserve 2 TBS onion for the coleslaw.) Pour the mixture over the pork and add water to cover. Cook on low for 8 to 10 hours or until *very* tender.
• When pork is tender, skim off any fat. Transfer the pork to a large bowl. Use two forks to separate the meat into long strands (large serving forks work great.).
• Remove 2 cups of cooking juices to a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Set aside.
• Return the shredded pork to the slow cooker; stir to combine with the remaining cooking juices.
• PREPARE COLESLAW.
• Core and shred cabbage into longish strands. Shred the carrot. Finely dice the onion.
• Combine the shredded cabbage, carrot, and onion in a large bowl.
• In a separate medium bowl, Whisk the salad dressings, Sweet 'N Low® (or sugar), vinegar, wasabi, salt, and celery seeds and blend thoroughly.
• Pour dressing mixture over shredded cabbage, carrot, and onion. Mix and toss to coat. Chill at least 2 hours before serving.
• Serve the pulled pork on soft rolls and drizzle with thickened sauce mixture to taste. Top with coleslaw or serve on the side.

WEIGHT WATCHERS BBQ PORK SANDWICH W/COLESLAW

Steps:

• Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.
• Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 25 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
• Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.
• Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.

WW BBQ PORK SANDWICHES WITH HOMEMADE COLE SLAW

Steps:

• Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.
• Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 30 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
• Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.
• Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.

TANGY COLESLAW FOR PULLED PORK

Steps:

• Combine cabbage and red onion in a large bowl.
• Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
• Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.