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Braised Pork Roast Sandwich with Apple Jicama Slaw

Chef Brooks creates a delicious pork sandwich and slaw for the spring BBQ season.
Braised Pork Roast Sandwich with Apple Jicama Slaw &
Dressing

Braised Pork Roast Sandwich
Ingredients
1 pork sirloin roast
4 tablespoons Tone’s® Six Pepper Blend
4 tablespoons Weber® KC Style BBQ Rub
2 tablespoons oil
4 stalks celery, chopped
2 small carrots, chopped
½ medium yellow onion, chopped
2 oranges, halved

Make
•Preheat oven to 350⁰F.
•Season pork roast on all sides with Tone’s® and Weber® spices.
•In a cast iron skillet, heat oil. Sear the roast until crisp on skin side and turn.
•Add chopped vegetables and oranges and allow them to cook for 2-3 minutes. Remove from the heat and cover with wax paper and foil.
•Place in the oven on the center rack for 2 hours. Remove and chop with sharp knife; add to sandwich bread and serve with desired BBQ sauce.

Apple Jicama Slaw
Ingredients
½ half head cabbage, shredded
½ small jicama, shredded
1 Breaburn apple, shredded

Make
•Combine all shredded ingredients in a small bowl. Add dressing* and serve with sandwich.

Dressing*
Ingredients
4 tablespoons mayo
1 tablespoon Shriraca
Tone’s® Salt & Pepper to taste
1 roasted red pepper, finely diced
½ lemon, juiced

Make
•In a small bowl, combine all ingredients and add to the slaw. Serve with the sandwich.
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