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Chef Ericka Burke of The Volunteer Cafť and Marketplace, Seattle on StarChefs.com
Chef Ericka Burke
Volunteer Park Cafe & Marketplace
1501 17th Ave E
Seattle, WA 98112
(206) 328-3155
BBQ Pulled Pork Sandwich with Sweet Onion-Cabbage Slaw by Chef Ericka Burke
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BBQ Pulled Pork Sandwich with Sweet Onion-Cabbage Slaw
Chef Ericka Burke, of Volunteer Park Cafe – Seattle, WA
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.


 
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