| 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 |
lg |
Garlic cloves; minced |
| 1 |
ts |
Cumin |
| 1/4 |
ts |
Cayenne pepper; or to taste |
| 1/2 |
|
Teasoon paprika |
| 1/3 |
ts |
Coriander |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 1/2 |
lb |
Boneless pork shoulder; 2 inch cubes |
| 2 |
|
Bay leaves |
| 4 |
lg |
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 |
md |
Cucumber; thinly sliced |
| 3 |
|
Scallions; thinly sliced |
| 1/3 |
c |
Mayonnaise |
| 1 |
tb |
Cider vinegar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
BBQ BEEF
FIVE-VEGETABLE SLAW
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
A Message from our Provider:
“Better to face the truth now, than after death”