MAIN Pork BBQ with Corn on the Cob
Prep
Cook
Total
Yield 4-6 servings
We love us some terrific smoky BBQ! This recipe keeps things simple but BONUS...we'll teach you how to make your own BBQ sauce if you're game.
Ingredients
1/3 overnight pork roast, shredded
2 cups ketchup
1/4 cup brown sugar or molasses/honey
2 Tbsp apple cider vinegar
1 Tbsp amino acids
2 tsp each garlic & onion powder
1/2 red cabbage, shredded
1 each red & yellow bell pepper, sliced thinly
1 Tbsp mayo
1 pkg wheat buns
2-4 ears corn, hulled (or fresh/frozen corn on the cob)
Instructions
- Start by making your own BBQ Sauce: combine in a blender the following: ketchup, sugar, vinegar, amino acids (soy sauce), and garlic + onion powder. Blend then pour into a saucepan and heat.
- Allow sauce to reduce (liquid evaporates slightly) over medium heat until thickened. You'll notice that when hot it will be looser, so remove from heat before it appears too thick. Set aside to cool and store in a mason jar for up to a month.
- While you are making sauce, heat 3 inches of water in a large soup pot, add corn and cover for 10-15 minutes to steam.
- Reheat shredded pork with a small amount of homemade BBQ Sauce in a saucepan (or crock pot). While pork is reheating, make slaw: combine cabbage and peppers with mayo. Add a pinch of salt and splash vinegar.
- Toast buns in the oven just before serving and top with heated pork, slaw and a drizzle of extra BBQ Sauce.
Notes
*If Gluten Free, enjoy BBQ Pork over a bed of slaw with some chopped cilantro.
Courses main
Recipe by Vie at https://getvie.com/hurricane-meal-plan/