Pork BBQ Sandwich Topped with Asian Slaw

 East meets West.  I love a good pork BBQ sandwich, but I love it better when it is topped with crunchy and flavorful Asian Slaw.  This was a huge hit when we served it at Wednesday Noon Service lunch past week.  Served with hot fried onion rings and our famous Garlic Pickles, it couldn't be a better meal.  

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Pork BBQ Sandwich Topped with Asian Slaw

4 large seeded hamburger buns
1 pound of shredded pork BBQ
Your favorite BBQ sauce, we used Cattleman's Tangy Gold

Assemble the sandwiches and top the pork with slaw and BBQ sauce.  Serve immediately.

Asian Slaw (Original Post from two years ago)
Serves 6-8

Halve this recipe to top the sandwiches only or make one full recipe and serve as a side

6 tablespoon rice vinegar
3 tablespoons vegetable oil
3 tablespoons sesame oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons grated garlic

5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 large bell peppers, red and yellow, julienne cut (do not use green bell pepper)
2 medium carrots, peeled, cut into matchstick-size strips
4 large green onions, cut into matchstick-size strips
1 cup fresh cilantro leaves
1/4 cup toasted sesame seeds for garnish

Whisk in a bowl first 8 ingredients in small bowl to blend. (Dressing can be made 2 days ahead. Cover and chill. Stir well before using.

Prepare the vegetable.  Can be made two days ahead.  15-20 minutes prior to serving,  in a large bowl, toss the prepared veggies with the dressing

Adapted from Epicurious.com 

1 comment:

  1. Kay, my mouth is watering right now! I have Szechuan chicken marinading in the fridge right now and was going to make Grilled Czechuan burgers out of them with Asian slaw - and you have completely inspired me to take it to this whole new level! This slaw looks incredible!