Bbq pork Sandwich on grilled jalapeno corn flat bread

  • For the jalapeno corn flat bread
  • 310g strong plain flour
  • 90g masa harina (or any comparable corn plain flour)
  • 1 1/2 tsp active dry yeast
  • 2 tsp salt
  • 2 tbsp runny honey
  • 300ml water, room temperature
  • 1 jalapeno barbecued with top on, skinned and seeded, coarsely chopped
  • Oil, for coating dough
  • For the BBQ sauce
  • Oil, for pan
  • 1 medium onion, diced
  • 3 cloves garlic, chopped
  • 1 small jalapeno, seeded and diced
  • 2 tbsp chilli powder
  • 2 tbsp paprika
  • 1 tsp ground cumin
  • 1 tbsp salt
  • 1 (625ml) bottle tomato ketchup, or combination tomato puree and sauce
  • 70g soft brown sugar
  • 40ml treacle
  • 2 tbsp white vinegar, plus more to adjust acidity
  • Hot sauce, to taste (recommended: Crystal)
  • 1 (375ml) bottle dark beer
  • For the Slaw
  • 1 small head green cabbage, shredded
  • 1 to 2 medium carrots, grated
  • 1 bunch spring onions, coarsely chopped
  • 1 small green pepper, coarsely chopped
  • 1 small bunch flat-leaf parsley, leaves coarsely chopped
  • For the dressing
  • 250ml mayonnaise (preferably homemade)
  • 60ml coarse ground mustard
  • 70g soft brown sugar
  • 2 medium cloves garlic, thinly sliced
  • 3 tbsp apple cider vinegar, plus more to adjust acidity
  • 1 tsp celery seeds
  • Salt and freshly ground black pepper
  • For the Rub
  • 75g chilli powder (preferably ancho)
  • 75g smoked paprika
  • 3 tbsp ground cumin
  • 2 tbsp soft 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 2-cm thick, not trimmed
For the Flat bread:

1) Combine all dry ingredients in the bowl of a stand mixer. Add the honey and water and mix on low for 3 minutes, then on medium for 1 minute and then gently fold in the jalapenos.

2) Transfer the dough to an oiled bowl, cover with plastic wrap and a towel and let rise for 1 hour.

3) 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.

4) Heat the barbecue to medium. Roll the dough into desired shape, approximately 1-cm thick and coat it with olive oil before putting on the barbecue over indirect heat. Barbecue to desired level of colour, approximately 10 to 12 minutes.

For the Barbecue sauce:

1) Coat a large saute pan with oil over medium heat. add the onion, garlic, jalapeno, and the powders and briefly saute and then stir in all the remaining ingredients.

2) Bring to the 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.

For the Slaw:

1) Combine all the slaw ingredients in a large bowl and set aside until ready to serve.

2) Add the dressing immediately prior to serving.

For the dressing:

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

For the Pork:

1) Preheat charcoal barbecue over high heat.

2) Combine all 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 hickory - not soaked). Turn and move the pork to the side of the barbecue. Cover the barbecue and cook for about 15 minutes for medium and medium-well on the ends.

4) Remove the pork from the barbecue to a cutting board and cover loosely with foil, to rest. Slice the pork as desired.

5) To make the sandwich, divide and mound sliced pork on the flat bread, 4 pieces for an open face sandwich, top with generous serving of the slaw and drizzle with bbq 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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