| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Plus 2 tablespoons dark |
| molasses | ||
| 1/3 | c | Cider vinegar |
| 1/4 | c | Tomato paste |
| 4 | Garlic cloves, minced | |
| 1 | t | Cumin |
| 1/4 | t | Cayenne pepper, or to taste |
| 1/2 | Teasoon paprika | |
| 1/3 | t | Coriander |
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
| 1 1/2 | lb | Boneless pork shoulder, 2 |
| inch cubes | ||
| 2 | Bay leaves | |
| 4 | Soft, sesame-topped buns | |
| 5 | c | Green cabbage, finely |
| shredded | ||
| 1/2 | c | Red bell pepper, thinly |
| sliced | ||
| 1/2 | c | Green bell pepper, thinly |
| sliced | ||
| 1/2 | Cucumber, thinly sliced | |
| 3 | Scallions, thinly sliced | |
| 1/3 | c | Mayonnaise |
| 1 | T | Cider vinegar |
| 1/4 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
INSTRUCTIONS
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 1/2 cup or more of the vegetable slaw on top. Cover with the bun tops and serve the remaining vegetable slaw on the side. Five-Vegetable 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 recipelu-digest by LSHW <shusky@erols.com> on Mar 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1731
Calories From Fat: 1015
Total Fat: 113.1g
Cholesterol: 445.8mg
Sodium: 3338.3mg
Potassium: 3429mg
Carbohydrates: 45.2g
Fiber: 7.4g
Sugar: 19.4g
Protein: 126.8g