Finishing Sauce and Cole Slaw for Pulled Pork Sandwiches

Discussion in 'Sauces, Rubs & Marinades' started by bassman, Dec 19, 2007.

  1. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    A Portugese friend of mine who moved here from Honolulu treated me to these recipes.

    Pulled Pork Finishing Sauce

    4 T Flour
    4 T Sea Salt
    1 T Coarse Black Pepper
    1 T Cayenne
    4 T Paprika
    1 t sugar
    2 T Cornstarch
    5 C Water
    4 C White Vinegar


    Mix all dry ingredients. Add small amounts of water at a time until paste forms. Add remaining water and vinegar. Bring to boil, reduce heat and simmer for 5 minutes.


    Cole Slaw for Pulled Pork Sandwiches


    ½ large head Finely shredded green cabbage
    3 T. Olive oil
    4-5 T. White vinegar
    2 T. minced Garlic
    1 tsp coarse ground pepper
    1 tsp Sea salt
    2 T. Lemon juice
    1 tsp Dijon mustard

    Mix all together and cook until cabbage is al dente. These are not exact measurements. Sometimes I use a little more oil, vinegar and lemon juice.

    Served up on a Deli roll, pork, load the top with cole slaw and drench it with finishing sauce.

    Keith
     
  2. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Keith, this recipe sound wonderful! I'm going to try it. I'll let you know how it turns out. Merry Christmas to you and yours!
     
  3. cman95

    cman95 Master of the Pit SMF Premier Member

    That does sound good. I will have to give it a try also. Thanks!![​IMG]
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Interesting. I would think the flour would clump without any fat. Hmm maybe replace some water with pan drippings? I like the "cling" that this would have as well

    Yum...cooked slaw! Never could take raw cabbage and mayo. THIS I could like! Thanks!
     
  5. squeezy

    squeezy Master of the Pit OTBS Member

    Interesting ... I might try this!
     
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Mixing the dry ingredients and adding water a little at a time keep the flour from forming lumps. I actually added the cornstarch because, like you, I like a little more "cling". Thanks for the replies. Keith
     
  7. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Very interesting... thanks for sharing!
     
  8. rodbuilder

    rodbuilder Meat Mopper SMF Premier Member

    Being Portuguese I know I'm going to try them... I have a friend from the Azores who has given me a marinade recipe for pork country ribs for the BBQ. They are really good and it's a simple recipe...

    It's called: vinha de alhos...

    5-6 cloves garlic crushed
    1 cup white port wine
    2 Tbs hot sauce
    1 tsp salt
    1/8 tsp pepper

    Marinade for 8 hours..

    This is for 1# of pork country ribs...
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    Keith and Gary, those look great! Thanks for sharing.[​IMG]
     

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