BBQ pork sandwich on griddled jalapeno corn flat bread
This mouth-watering recipe is ready in just 1 hour and 25 minutes and the ingredients detailed below can serve up to 4 people.
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Main Course Recipes
Ingredients
Method
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.
Coleslaw:
Combine all of the coleslaw ingredients in a large bowl and set aside until ready to serve. Add the dressing immediately prior to serving.
Dressing:
Put all of the ingredients into a bowl and whisk to combine. Cover and refrigerate until ready to use.
Pork:
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.
Assembly:
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.
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.
Coleslaw:
Combine all of the coleslaw ingredients in a large bowl and set aside until ready to serve. Add the dressing immediately prior to serving.
Dressing:
Put all of the ingredients into a bowl and whisk to combine. Cover and refrigerate until ready to use.
Pork:
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.
Assembly:
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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