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"Guinea Hog" Pulled Pork Sandwich

"Guinea Hog" Pulled Pork sandwich with kale slaw topping
Course: Appetizer, Main Course
Keyword: Kale, Pork Loin

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.