BBQ pork sandwich on griddled jalapeno corn flat bread

  • Preparation Time55 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyMedium

For the jalapeno corn flat bread

2 1/4 cups bread flour
3/4 cup masa harina (or any comparable corn flour)
1 1/2 tsps active dry yeast
2 tsps salt
2 tbsps honey
About 300ml water, room temperature
1 jalapeno chilli, griddled with top on, skinned, seeded, coarsely chopped
Oil, for coating dough

For the barbecue sauce

Oil, for pan
1 medium yellow onion, diced
3 cloves garlic, chopped
1 small jalapeno chilli, seeded, diced
2 tbsps chilli powder
2 tbsps paprika
1 tsp ground cumin
1 tbsp salt
1 (600g) bottle tomato ketchup, or combination tomato puree and sauce
1/3 cup brown sugar
60ml treacle or cane syrup
2 tbsps white vinegar, plus more to adjust acidity
Hot sauce, to taste
1 (350ml) bottle dark beer

For the coleslaw

1 small head green cabbage, shredded
1 to 2 medium carrots, grated
1 bunch green onions, coarsely chopped
1 small bell pepper, coarsely chopped
1 small bunch parsley, leaves coarsely chopped

For the dressing

240ml mayonnaise (preferably homemade)
1/4 cup coarsely ground mustard
1/4 cup brown sugar
2 medium cloves garlic, thinly sliced
3 tbsps apple cider vinegar, plus more to adjust acidity
1 tsp celery seeds
Salt and fresh ground black pepper

For the rub

1/2 cup chilli powder (preferably ancho)
1/2 cup smoked paprika
3 tbsps ground cumin
2 tbsps dark brown sugar
1 tbsp cayenne pepper (adjust to personal preference)
1 tbsp salt, taste for level
Freshly ground black pepper

For the pork

1 (750g) pork shoulder steak, no more than 2cm thick, not trimmed
Flat bread:

1) Combine all of the dry ingredients in the bowl of a stand mixer. Add the honey and water and mix on low for 3 minutes, then medium for 1 minute and then gently fold in the jalapeno chillies. Transfer the dough to an oiled bowl, cover with cling film and a towel, and let rise for 1 hour. Punch the dough down, roll into a ball and let rest for 15 minutes. Punch the dough down again and roll into a ball, then let rest for 30 to 60 minutes.

2) Heat a griddle to medium.

3) Roll the dough into the desired shape, approximately 1 1/2cm thick and coat it with olive oil before putting on the griddle over indirect heat. Cook to the desired level of colour, approximately 10 to 12 minutes.

Barbecue sauce:

Coat a large saute pan with oil over medium heat. Add the onion, garlic, jalapeno chilli and the powders. Briefly saute and then stir in all of the remaining ingredients. Bring to a boil and immediately reduce the heat and simmer, uncovered, for 30 to 45 minutes. Cool and puree in a blender. Set aside.

Cook's note: This sauce will keep for 10 days, covered and refrigerated.


Combine all of the coleslaw ingredients in a large bowl and set aside until ready to serve. Add the dressing immediately prior to serving.


Put all of the ingredients into a bowl and whisk to combine. Cover and refrigerate until ready to use.


1) Preheat a charcoal barbecue over high heat.

2) Combine all of the rub ingredients in a bowl and coat the pork liberally with the mixture. Set aside for at least 5 minutes.

3) Sear the pork over hot coals with a little unsoaked hickory. Turn and move the pork to the side of the barbecue plate. Cover the barbecue and cook for about 15 minutes for medium to medium-well done on the ends. Remove the pork to a cutting board and cover loosely with foil, to rest. Chop the pork as desired.


Divide and mound the chopped pork on the flat bread, four pieces for an open-faced sandwich. Top with a generous serving of the coleslaw and drizzle with barbecue sauce.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and, therefore, we cannot make representation as to the results.

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