Pork Barbecue Sandwiches with Coleslaw Pt 2

INGREDIENTS

INSTRUCTIONS

brushing pork lightly with Barbecue Mop each time grill is opened. Open
grill only when necessary and cover as quickly as possible to minimize loss
of heat and smoke. Cook pork until meat thermometer inserted into center of
meat registers between 165F. and 170F., turning occasionally, about 3 hours
total.
Transfer pork to baking sheet. Let stand 10 minutes. When cool enough to
handle, shred pork into bite-size pieces, discarding any fat. Mix any meat
juices accumulated on baking sheet into pork. Spoon pork onto bottom halves
of buns. Drizzle with Barbecue Sauce. Top with Coleslaw and bun tops.
*Available at many cookware stores and some hardware stores.
Makes 12 Sandwiches.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 2054 Calories (kcal); 60g Total Fat; (24% calories from fat);
12g Protein; 413g Carbohydrate; 124mg Cholesterol; 23315mg Sodium Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11 1/2 Fat;
25 Other Carbohydrates
Converted by MM_Buster v2.0n.

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