"Guinea Hog" Pulled Pork Sandwich
"Guinea Hog" Pulled Pork sandwich with kale slaw topping
Ingredients
Kale Slaw
- 2 cups kale shredded
- 1 cup carrots shredded
- 1 cup celery chopped
- 1/2 cup onion minced
- 1 tbsp fresh cilantro minced
- 1 tbsp fresh parsely minced
- 1/8 cup sugar
- 2 cups mayonaise
- 1/2 cup sour cream
- 1/4 cup apple cider vinegar
Pulled Pork
- 3 lbs pork loin
- 1 tsp rosemary
- 1 tsp thyme
- 1/8 cup paprika
- 2 cups red wine
Korean BBQ Sauce
- 1 cup ketchup
- 1 cup water
- 1 tbsp lemon juice
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 tbsp onion powder
- 1/2 tsp pepper
- 1 tbsp ground mustard
- 2 tbsp sesame oil
- 1/2 cup apple cider vinegar
Assembly
- bread or rolls of choice
Instructions
Kale Slaw
- Mix together all ingredients and refrigerate.
Korean BBQ Sauce
- Mix ingredients together in a saucepan, bring to a boil, let cool. Set aside.
Pulled Pork
- Rub meat with herbs and spices.
- Set in roasting pan and add red wine.
- Roast at 325 degrees Fahrenheit for 90 minutes (or half an hour per pound).
- Let cool, then shred and add Korean BBQ sauce.
Assembly
- Put pulled pork on bread or rolls of choice and top with kale slaw.
