Chopped Pork Sandwich With Poblano-Jalapeño Smoky BBQ Sauce, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Chopped Pork Sandwich With Poblano-Jalapeño Smoky BBQ Sauce

Cuisine: Fusion
Prep Time: 1 hour
Servings: 8 sandwiches
With chopped pork and homemade jalapeño and poblano pepper BBQ sauce, this sandwich is an easy and filling option for lunch.

During the month of May, I have been working on quite a few pork recipes. Most of them were Mexican dishes. So when I found myself with 2 pounds of leftover cooked pork carnitas, I decided to transform them into something totally different. Both my husband Richard and I love BBQ sandwiches, but unfortunately, there are no great places near us where we can indulge our cravings. So over the years I have developed a homemade BBQ sauce that we really enjoy. Every time I prepare it, I change it slightly, depending on the ingredients that I have available. I have also made this same recipe with cooked chicken many times; that's one of our favorites too! This is one of those summer foods that you can prepare ahead of time for those family picnics and cookouts.

Ingredients

  • 2 pounds pork cooked; or chicken
  • 8 bread rolls large
  • For the homemade barbeque sauce:
  • 2 tablespoons olive oil
  • 1 jalapeño pepper minced
  • ½ sweet onion diced
  • 1 poblano pepper small; diced
  • 2 cloves garlic minced
  • 2 ½ cups ketchup
  • 4 tablespoons brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon liquid smoke
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 ½ cups water or low-sodium chicken broth
  • ½ teaspoon red pepper flakes
  • salt and fresh cracked pepper to taste
  • For the Twisted Chile Piquin Slaw:
  • 5 cups red cabbage finely sliced or shredded
  • 3 large carrots shredded
  • 4 green onions sliced
  • 1 jalapeño pepper large and minced; or serrano pepper
  • 2 stalks Celery sliced finely
  • 1/3 cup mayo light or regular (I only use light)
  • 1/8 cup olive oil
  • 1 lemon small; juiced
  • 3 tablespoons tablespoons
  • 2 tablespoons Dijon mustard
  • 2 to 3 tablespoons honey
  • 1 1/2 teaspoons chile piquin crushed; or red pepper flakes
  • 2 teaspoons black pepper coarse
  • salt to taste

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Directions

For the shredded pork
  1. In a medium saucepan, preheat the 2 tablespoons of olive oil to medium heat for a few minutes. Add the onions, jalapeños and poblanos. Cook for a good 6 to 8 minutes. Add the garlic and cook for another minute.
  2. Add all the remaining ingredients and stir well to combine. Bring to a boil, reduce heat, cover and continue cooking for 35 to 40 minutes, tasting for salt along the way.
  3. Add precooked meat, I added about 2 pounds of chopped and shredded pork, and let it simmer on low for a good 2 ½ to 3 hours, stirring as needed.
For the Twisted Chile Piquin Slaw:
  1. In a large bowl, combine the cabbage, carrots, green onions, and celery; toss to combine and set aside.
  2. In another bowl, combine the rest of the ingredients and whisk together until smooth. Add a pinch of salt at a time and taste as you mix it in. Pour the dressing over the cabbage mixture and toss to combine. Cover with plastic wrap and chill for 1 hour.
Optional side dish:
  1. I love making this quick version of potato wedges. I take 2 large white potatoes and microwave them for 6 to 8 minutes, turning every 2 minutes until fork tender. Then cool them slightly, slice into wedges and lightly fry in olive oil. Season with salt, pepper and smoked paprika.
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