BBQ Pulled Pork Sandwich with Sweet Onion-Cabbage Slaw

Adapted by StarChefs.com
May 2009
Yield: 6 Servings

INGREDIENTS:

BBQ Pulled Pork
3½ pounds pork butt, diced
salt and pepper
2 quarts chicken stock
BBQ Sauce
2 teaspoons butter
¼ cup diced sweet onion
2 teaspoons minced garlic
¼ cup brown sugar
1 pint Cattlemen’s BBQ sauce
1 tablespoon Dijon mustard
1 teaspoon Champagne vinegar
Sweet Onion-Cabbage Slaw
½ cup mayonnaise
¼ cup Champagne vinegar
¼ cup sugar
¼ head green cabbage, julienne
¼ head red cabbage, julienne
½ sweet onion, thinly sliced
2 scallions, chopped
salt and pepper
BBQ Mayonnaise
½ cup mayonnaise
To Assemble and Serve
6 sesame buns, split

METHOD:

For the Pork:
Preheat the oven to 350°F. Season the pork butt well with salt and pepper; put in a baking pan and add the chicken stock to completely cover the pork. Tightly wrap the pan with foil and braise in the oven for 4 hours. Meanwhile, make the BBQ sauce.

Remove from the oven and cool. Shred the pork by hand when it is cool enough to handle. Mix the pulled pork with the BBQ sauce and set aside.

For the BBQ Sauce:
Melt the butter in a sauté pan over medium heat. Add the onions and garlic and cook until translucent. Stir in the brown sugar. Add the Cattlemen’s BBQ sauce, mustard, and vinegar and simmer over medium-low heat for 1 hour. Transfer to a storage container and cool.

For the Slaw:
In a small mixing bowl whisk together the mayonnaise, vinegar, and sugar. Set aside. In a larger mixing bowl, combine the cabbages, onions, and scallions. Add the mayonnaise mixture to the vegetables and season with salt and pepper. Store in the refrigerator.

For the BBQ Mayonnaise:
In a small mixing bowl, whisk together the mayonnaise with 2 tablespoons of the BBQ sauce. Store in the refrigerator.

To Assemble and Serve:
Warm the BBQ pork in a pan over medium heat. Toast the buns in the oven, on a grill, or using a panini press. Once the buns are toasted, spread both sides with a tablespoon of BBQ mayonnaise, add a half cup of slaw per sandwich and shredded pork. Cut in half and serve.