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.
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.
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.
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:
In a large bowl, combine the cabbage, carrots, green onions, and celery; toss to combine and set aside.
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:
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.