Piggy in the Middle...

Most people in America think sandwiches and picture either a burger or a PB and J or depending on where you are geographically there's bound to be a local specialty sandwich. In the UK, they're big on finger sandwiches; of the tiny finger shaped, melt in your mouth variety. In reality there is no end to the variety of sandwiches one can concoct. Basically anything that tastes good can be sandwiched. A well made meatloaf, left over roasts, grilled veggies or meat. Just juice it up with some greens, fried onions, cheese or a dressing and it can be a very satisfying experience. A lot of my experimentation stems from a dilemma with packed lunch for the kids. Grilled cheese turns to mush and BLT's tend to fall apart. All in all it is a messy affair but who cares as long as it tastes good. I add in jalapeno slices, pickled hot peppers or a habanero relish ( my own ) to add a zing, but you can leave it out.

My Recipe for Pulled Pork Sandwich:

Dry Rub: Dark Brown Sugar, Salt, Paprika, Pepper, Coriander Powder, Dry Mustard, Onion Powder,

Boneless Pork Butt

Apple Juice

Water

BBQ sauce

Roasted pepper

White Rolls

Hot and Sweet Cabbage Slaw: Red and green cabbage (shredded), carrots

Dressing: rice wine vinegar, sugar, poppy seeds, chipotle, lime juice, salt, pepper

1 1. Combine sugar and dry spices. Rub all over pork, cover and keep chilled from an hour to overnight.

2. 2. Preheat oven to 300 degrees. Place pork on a rack over a pan. Fill pan with apple juice and water. Cover with foil and cook for 30 minutes. Shred pork and refrigerate for up to 2 days. To reheat, transfer to a baking tray and reheat at 350 degrees for 15 minutes. Prepare dressing and toss slaw in it.

2. 3. Toss in BBQ sauce and fill into buns. Top with slaw and roasted pepper.

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