BBQ pork sandwich on griddled jalapeno corn flat bread

  • For the jalapeno corn flat bread
  • 2 1/4 cups bread flour
  • 3/4 cup masa harina (or any comparable corn flour)
  • 1 1/2 tsps active dry yeast
  • 2 tsps salt
  • 2 tbsps honey
  • About 300ml water, room temperature
  • 1 jalapeno chilli, griddled with top on, skinned, seeded, coarsely chopped
  • Oil, for coating dough
  • For the barbecue sauce
  • Oil, for pan
  • 1 medium yellow onion, diced
  • 3 cloves garlic, chopped
  • 1 small jalapeno chilli, seeded, diced
  • 2 tbsps chilli powder
  • 2 tbsps paprika
  • 1 tsp ground cumin
  • 1 tbsp salt
  • 1 (600g) bottle tomato ketchup, or combination tomato puree and sauce
  • 1/3 cup brown sugar
  • 60ml treacle or cane syrup
  • 2 tbsps white vinegar, plus more to adjust acidity
  • Hot sauce, to taste
  • 1 (350ml) bottle dark beer
  • For the coleslaw
  • 1 small head green cabbage, shredded
  • 1 to 2 medium carrots, grated
  • 1 bunch green onions, coarsely chopped
  • 1 small pepper, coarsely chopped
  • 1 small bunch parsley, leaves coarsely chopped
  • For the dressing
  • 240ml mayonnaise (preferably homemade)
  • 1/4 cup coarsely ground mustard
  • 1/4 cup brown sugar
  • 2 medium cloves garlic, thinly sliced
  • 3 tbsps apple cider vinegar, plus more to adjust acidity
  • 1 tsp celery seeds
  • Salt and fresh ground black pepper
  • For the rub
  • 1/2 cup chilli powder (preferably ancho)
  • 1/2 cup smoked paprika
  • 3 tbsps ground cumin
  • 2 tbsps dark brown sugar
  • 1 tbsp cayenne pepper (adjust to personal preference)
  • 1 tbsp salt, taste for level
  • Freshly ground black pepper
  • For the pork
  • 1 (750g) pork shoulder steak, no more than 2cm thick, not trimmed
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.


Combine all of the coleslaw ingredients in a large bowl and set aside until ready to serve. Add the dressing immediately prior to serving.


Put all of the ingredients into a bowl and whisk to combine. Cover and refrigerate until ready to use.


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.


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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