Name: Shredded Pork Sandwich with Spicy Ginger Tomato BBQ Sauce & Cabbage Slaw
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Ingredients: Pork; 4 pounds pork shoulder, cut into quarters; 4 garlic cloves, minced; 3 tablespoons vegetable oil; 1 large onion, chopped; 2 inch piece ginger root, peeled and chopped; 1 lemon grass stalk, chopped or dried lemon grass; 2 teaspoons ground cumin; 1 (15.5 ounce) can coconut milk; 1 cup chicken stock; Sea salt and ground black pepper to taste; 8 crusty rolls, toasted; Spicy Tomato Ginger BBQ Sauce; 2 tablespoons vegetable oil; 2 garlic cloves, minced; 1/2 yellow onion, chopped, about 1 cup; 2 inch piece ginger root, peeled and chopped; 2 serrano peppers, chopped or can substitute with red pepper flakes; 1 tablespoon smoked paprika; 1/2 cup packed brown sugar; 1/2 cup apple cider vinegar; 2 tablespoons soy sauce; 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil 28 oz; 3 tablespoons Tuttorosso® Tomato Paste; Sea salt and ground black pepper to taste; Cabbage Slaw; 1/2 head green cabbage, finely chopped; 1/2 head red cabbage, finely chopped; 1/2 small red onion, finely chopped; 1/2 cup chopped fresh cilantro

Ingredients

Pork
4 pounds pork shoulder, cut into quarters
4 garlic cloves, minced
3 tablespoons vegetable oil
1 large onion, chopped
2 inch piece ginger root, peeled and chopped
1 lemon grass stalk, chopped or dried lemon grass
2 teaspoons ground cumin
1 (15.5 ounce) can coconut milk
1 cup chicken stock
Sea salt and ground black pepper to taste
8 crusty rolls, toasted
Spicy Tomato Ginger BBQ Sauce
2 tablespoons vegetable oil
2 garlic cloves, minced
1/2 yellow onion, chopped, about 1 cup
2 inch piece ginger root, peeled and chopped
2 serrano peppers, chopped or can substitute with red pepper flakes
1 tablespoon smoked paprika
1/2 cup packed brown sugar
1/2 cup apple cider vinegar
2 tablespoons soy sauce
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil 28 oz
3 tablespoons Tuttorosso® Tomato Paste
Sea salt and ground black pepper to taste
Cabbage Slaw
1/2 head green cabbage, finely chopped
1/2 head red cabbage, finely chopped
1/2 small red onion, finely chopped
1/2 cup chopped fresh cilantro
Juice from 2 limes
3 tablespoons extra virgin olive oil
Sea salt and ground black pepper to taste

Instructions

Step one

Pork – Preheat oven to 350° F. In a large, oven proof pan like a Dutch oven, heat oil over medium heat, and add pork. Brown on all sides, about 10 minutes and place on a plate. Add garlic and onion to kettle and cook until onion is translucent. Add ginger, lemon grass, cumin, coconut milk, chicken stock, salt and black pepper.

Step two

Return pork to pan with any juices on the plate; cover and place in oven for 2 to 2½ hours. Slow Cooker option: put all the ingredients into a slow cooker and allow to cook on low for 6 to 8 hours.

Step three

When meat has cooled, use 2 forks to break the meat into shreds. Place back into kettle with liquid to keep moist.

Step four

BBQ Sauce – In a saucepan place vegetable oil over medium heat. Add garlic and onions, cook until onions are translucent. Add the ginger, serrano peppers, paprika, brown sugar, vinegar, soy sauce, crushed tomatoes and tomato paste. Bring to a boil and simmer for 20 minutes. Let the mixture cool and then add into a blender. Blend until all ingredients are smooth in texture. Season with salt and black pepper.

Step five

Cabbage Slaw – in a large bowl combine, cabbages, onion, cilantro, lime juice, oil, salt and black pepper; stir to combine.

Step six

Add BBQ sauce to shredded pork, reserving some for serving; heat for 5 to 10 minutes. Place pork on the toasted roll and top with cabbage slaw. Enjoy!