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Pulled Pork Sandwiches with Fennel-Cabbage Slaw
FEED ME PHOEBE29Ingredients
65Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 cup salt
- 1/2 cup sugar
- 4 cups water
- 3 lb. pork butt
- 1/4 cup mustard (Bone Suckin, or honey mustard would be interesting here)
- 1 tsp. salt
- 1 Tbsp. sugar
- 1 Tbsp. chili powder (I used ground ancho)
- 1/4 tsp. cayenne
- 6 challah (toasted, or brioche rolls – something dense, buttery, and more substantial than your average hamburger bun.)
- 1 lemon (juiced)
- 1 Tbsp. Dijon mustard
- 1/2 Tbsp. cider vinegar
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 Tbsp. olive oil
- 2 fennel bulbs (large, trimmed, tough outer leaves removes, and very thinly sliced)
- 1 head red cabbage (heart removed, thinly sliced)
- 4 scallions (white and green parts, thinly sliced)
- 10 cloves garlic (minced)
- 2 jalapeno peppers (seeds and ribs removed, minced)
- 1 1/2 cups bbq sauce (generic)
- 1 leaf cilantro (finely chopped)
- 1/2 cup beef broth
- 7 cloves garlic
- 1 cup ketchup
- 2 chipotle peppers (canned, in adobo)
- 3 Tbsp. adobo sauce (from can)
- 1/2 cup beef broth (or water)
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