PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW
Provided by Amanda Freitag
Categories main-dish
Time 9h45m
Yield 15 sandwiches
Number Of Ingredients 23
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.
PAPAJOE'S COLESLAW FOR BBQ SAMICHES (SANDWICHES FOR NORMAL FOLK)
Unique, sweet, creamy, and tangy coleslaw that compliments any BBQ. Serve smack dab on top of your favorite BBQ samiche or on the side.
Provided by joeygrissom
Categories Salad Coleslaw Recipes With Mayo
Time 3h20m
Yield 20
Number Of Ingredients 17
Steps:
- Stir cabbage and carrots together in a large bowl.
- Whisk creamy salad dressing, mayonnaise, buttermilk, sour cream, honey, apple cider vinegar, lemon juice, salt, basil pesto, mustard, cayenne pepper, celery seed, onion powder, ground black pepper, and garlic powder together in a bowl until smooth and creamy.
- Pour half the dressing over the cabbage mixture and toss to coat. Gradually add remainder of dressing until coleslaw is your desired consistency. Cover bowl with plastic wrap and refrigerate until flavors combine, at least 3 hours.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 5.5 g, Cholesterol 5.6 mg, Fat 6.8 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 277 mg, Sugar 4 g
BBQ BRISKET SANDWICH WITH CARAWAY COLESLAW
This barbecue brisket is inspired by my mom's brisket, which is a classic Jewish-style red-wine-braised situation. The sauce combines flavors from my favorite barbecue sauce (heavy on the sweetness!) and my mom's braise, whose acidity balances the sweetness for a next-level sandwich. The caraway in the coleslaw is a nod to the caraway-flecked rye bread that's a staple at Jewish delis and I just love the woodsy depth that it lends.
Provided by Molly Yeh
Categories main-dish
Time 5h45m
Yield 8 servings
Number Of Ingredients 33
Steps:
- For the BBQ sauce: Add the ketchup, wine, tomato paste, brown sugar, Worcestershire, mustard, garlic powder, onion powder and cayenne to the pot of a multi-cooker or slow cooker.
- For the brisket: Season the brisket with the salt and some pepper and add to the pot with the BBQ sauce, coating the brisket in the sauce. Cook until tender, on high for 4 to 5 hours or on slow cook for 8 to 10 hours.
- While the brisket is cooking, prepare the coleslaw.
- For the caraway coleslaw: Toss together the green and red cabbage with 1 teaspoon salt in a large bowl and massage to soften; set aside.
- In a medium bowl, whisk together the mayonnaise, sugar, vinegar, mustard, caraway, 1/4 teaspoon salt and some pepper. Pour over the cabbage mixture, add the carrots and onions and toss to combine. Keep in the fridge until ready to serve.
- When the brisket is tender, remove it from the pot and rest the meat for 10 minutes. Cut slices against the grain.
- While the meat is resting, reduce the sauce. If you are using a multi-cooker, set to simmer for about 10 minutes to thicken. If you are using a slow cooker, remove the sauce to a small saucepot and reduce until thickened, about 10 minutes.
- Slice the buns, toast them and spread some of the BBQ sauce on each slice. Top with the sliced brisket and coleslaw.
- In a medium bowl, combine the flour, sugar, yeast and kosher salt. Whisk to combine. In a liquid measuring cup, combine the warm water, oil and 2 of the eggs. Beat to mix and pour into the dry ingredients. Stir to form a dough. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes. Grease the inside of a large clean bowl and transfer the dough to the bowl. Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours.
- While the dough is rising, bake the baking soda. Preheat the oven to 250 degrees F.
- Spread the baking soda out on a rimmed baking sheet and bake for 1 hour. Let it cool and set it aside (even though the baked baking soda isn't as strong as lye, it could potentially irritate your skin, so avoid touching it once it's out of the oven).
- Line a baking sheet with parchment paper.
- Split the dough into 8 equal portions and keep it covered when you're not working with it. Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet. Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet. Cover and let rise for 20 more minutes.
- Increase the oven temperature to 375 degrees F.
- Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water. Stir it to dissolve the baking soda. (I've never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don't stick to the dough.)
- Whisk together the remaining egg with a splash of water for the egg wash; set aside. Using gloved hands or tongs and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides. Pat them dry with a paper towel and place them back on the baking sheet. Brush with the egg wash and sprinkle with coarse pretzel salt. Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes.
BBQ SEITAN AND COLESLAW SANDWICH
From Veganomicon. Time does not include making the seitan or BBQ sauce. I used Simple Seitan (Recipe #340765) & Backyard Barbeque sauce (Recipe #340508). I tend to make a lot of seitan & sauce about twice a year, then freeze it so I can make this (& other seitan dishes) quickly during the week. Since I'm not vegan, I usually use pre-made coleslaw with dairy on this.
Provided by Eat Your Vegetables
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the Slaw. Whisk together dressing ingredients (mayonnaise to mustard powder), add the cabbage and carrot. Toss to combine, cover tightly and refrigerate until use.
- Pour the BBQ sauce in a pie plate or shallow bowl. Heat a cast iron grill pan over medium heat and brush generously with peanut oil.
- Place a layer of sliced seitan on the grill, brush with more peanut oil, and grill on each side for about 3 minutes until browned and sizzling. Use metal tongs to turn the seitan; grill in two batches. When cooked, toss in the BBQ sauce to coat.
- Brush the grill with a little extra oil and grill the sauce-covered seitan in two batches, turning strips once. The strips should be slightly browned and some of the edges just beginning to crisp when it's ready to remove from the pan. Place the seitan back in pie plate or bowl; if nor serving right away, cover with aluminum foil and keep warm in the oven.
- Slice the rolls in half horizontally, spread with mayonnaise or drizzle on extra BBQ sauce if desired. Pile on the slaw, top with seitan, and press down top half of rolls. Cut in half and serve.
Nutrition Facts : Calories 259.4, Fat 6, SaturatedFat 1.1, Cholesterol 1.5, Sodium 1280, Carbohydrate 43.9, Fiber 4.4, Sugar 10.8, Protein 8
SHREDDED BBQ PORK & COLE SLAW SANDWICHES
I got this recipe from an Ingles Summer fun booklet. It's really easy and the slaw is a delicious change from regular slaw. Even DS who doesn't like slaw liked this. The slow cooker makes it extra easy. You can also substitute chuck roast or skinless,boneless chicken thighs or breasts. Enjoy!
Provided by Chill
Categories Lunch/Snacks
Time P8DT20m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 375.9, Fat 22.3, SaturatedFat 6.8, Cholesterol 80.4, Sodium 634.1, Carbohydrate 21.8, Fiber 2.2, Sugar 12.1, Protein 23.4
PAPAJOE'S COLESLAW FOR BBQ SAMICHES (SANDWICHES FOR NORMAL FOLK)
Unique, sweet, creamy, and tangy coleslaw that compliments any BBQ. Serve smack dab on top of your favorite BBQ samiche or on the side.
Provided by joeygrissom
Categories Coleslaw With Mayo
Time 3h20m
Yield 20
Number Of Ingredients 17
Steps:
- Stir cabbage and carrots together in a large bowl.
- Whisk creamy salad dressing, mayonnaise, buttermilk, sour cream, honey, apple cider vinegar, lemon juice, salt, basil pesto, mustard, cayenne pepper, celery seed, onion powder, ground black pepper, and garlic powder together in a bowl until smooth and creamy.
- Pour half the dressing over the cabbage mixture and toss to coat. Gradually add remainder of dressing until coleslaw is your desired consistency. Cover bowl with plastic wrap and refrigerate until flavors combine, at least 3 hours.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 5.5 g, Cholesterol 5.6 mg, Fat 6.8 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 277 mg, Sugar 4 g
PAPAJOE'S COLESLAW FOR BBQ SAMICHES (SANDWICHES FOR NORMAL FOLK)
Unique, sweet, creamy, and tangy coleslaw that compliments any BBQ. Serve smack dab on top of your favorite BBQ samiche or on the side.
Provided by joeygrissom
Categories Coleslaw With Mayo
Time 3h20m
Yield 20
Number Of Ingredients 17
Steps:
- Stir cabbage and carrots together in a large bowl.
- Whisk creamy salad dressing, mayonnaise, buttermilk, sour cream, honey, apple cider vinegar, lemon juice, salt, basil pesto, mustard, cayenne pepper, celery seed, onion powder, ground black pepper, and garlic powder together in a bowl until smooth and creamy.
- Pour half the dressing over the cabbage mixture and toss to coat. Gradually add remainder of dressing until coleslaw is your desired consistency. Cover bowl with plastic wrap and refrigerate until flavors combine, at least 3 hours.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 5.5 g, Cholesterol 5.6 mg, Fat 6.8 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 277 mg, Sugar 4 g
WW BBQ PORK SANDWICHES WITH HOMEMADE COLE SLAW
from WW website. Everyone (including the non-dieters) loves these here. 6 points per sandwich for those of us who do keep track.
Provided by jenpalombi
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 202.9, Fat 10.1, SaturatedFat 2.7, Cholesterol 78.8, Sodium 247.9, Carbohydrate 2.9, Fiber 0.3, Sugar 1.1, Protein 23.7
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