Pork barbecue sandwiches with coleslaw pt 2

1 servings

Ingredients

Quantity Ingredient
See part 1

Directions

brushing pork lightly with Barbecue Mop each time grill is opened. Open grill only when necessary and cover as quickly as possible to minimize loss of heat and smoke. Cook pork until meat thermometer inserted into center of meat registers between 165F. and 170F., turning occasionally, about 3 hours total.

Transfer pork to baking sheet. Let stand 10 minutes. When cool enough to handle, shred pork into bite-size pieces, discarding any fat. Mix any meat juices accumulated on baking sheet into pork. Spoon pork onto bottom halves of buns. Drizzle with Barbecue Sauce. Top with Coleslaw and bun tops.

*Available at many cookware stores and some hardware stores.

Makes 12 Sandwiches.

Bon Appetit July 1995

Converted by MC_Buster.

Per serving: 2054 Calories (kcal); 60g Total Fat; (24% calories from fat); 12g Protein; 413g Carbohydrate; 124mg Cholesterol; 23315mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11½ Fat; 25 Other Carbohydrates

Converted by MM_Buster v2.0n.

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