Tuesday, July 3, 2012

July Fourth Barbecue Sandwich

Celebrate Independence Day with a fantastic spin on a traditional barbecue sandwich.  This crowd pleaser is sure to leave guests asking for more!


  • 8 ounces boneless pork shoulder, trimmed and chopped
  • 2 cups sliced onion
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 teaspoon Creole Seasoning
  • 1/4 cup crushed tomatoes
  • 1/4 cup The Delicious Dietitian Apple Wine Vinegar
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons The Delicious Dietitian Apple Wine Vinegar
  • 3/4 cup thinly sliced green cabbage
  • 3/4 cup thinly sliced red cabbage
  • (1 1/2-ounce) whole-wheat hamburger buns, toasted
  • Preparation
  • 1. Heat a Dutch oven over medium-high heat. Add pork to pan; cook 2 minutes. Add onion to pan; cover and cook 15 minutes, stirring frequently. Add salt and next 5 ingredients (through pepper); cook 1 minute, stirring constantly. Add tomatoes and 1/4 cup vinegar to pan. Reduce heat to medium. Uncover and cook an additional 15 minutes or until pork is tender, stirring frequently.
  • 2. Combine olive oil and 2 teaspoons vinegar in a medium bowl. Add green and red cabbage; toss gently to coat.
  • 3.  Spread buns with canola oil blend mayo, top with pork and slaw.  Enjoy!

No comments:

Post a Comment