Pulled Pork Sandwich with the works

Pork sandwich
I got carried away in the kitchen this week.  I wanted a full refrigerator for the weekend instead of continuing to cook daily.  One of the items on the menu was pulled pork which got me thinking about what would I put in a pulled pork sandwich and more items followed.  Here is the sandwich and what is in it.

Pulled Pork:

Pork Butt or Shoulder

Chinese 5 Spice Powder

Kosher Salt

Rub the pork down, fat up.  Put in a 225 degree oven for 8 hours or until the meat is literally falling apart

 

Asian BBQ Sauce:

1/4 cup Hoisin Sauce

1/4 cup Soy Sauce

1 tbsp. grated fresh ginger

1 tbsp. rice vinegar

1 tsp. sesame oil

1 tsp. sherry vinegar

1 tsp. shriracha sauce

Stir together and refrigerate.

Peach Chutney (I found this in Food and Wine magazine)

1 jalapeno – seeded and cut in small pieces

2 tbsp. light brown sugar

3 tbsp. fish sauce

2 tbsp. fresh lime juice

2 tbsp. water

6 peaches, peeled and diced

1/4 cup chopped cilantro

2 tbsp. chopped mint

In a cuisinart, blend together the jalapeno and brown sugar.  Then slowly add in the fish sauce, water and lime juice.  In another bowl put the peaches, cilantro and mint.  Pour the liquid over the peach mixture and blend.  This is better after a few hours in the refrigerator.

Cole Slaw:

1/2 head of red cabbage – sliced and chopped

1/2 head of green cabbage – sliced and chopped

1/4 cup rice wine vinegar

1 tbsp. sesame oil

2 tbsp. soy sauce

2 tbsp. light brown sugar

sesame seeds

Mix together the liquids and pour over the cabbage.  Add enough sesame seeds to coat.

 

Take the hamburger bun and coat both sides with the bbq sauce.  Put the pork, the peach salsa and the cabbage on the bottom and put the top on, slice and serve.

Damn good.