| 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 <[email protected]> on Mar 19, 1998
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