Name: BBQ pork sandwich on griddled jalapeno corn flat bread
Prep time: 55 min
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 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