JACK THOMPSON'S BBQ SANDWICH
American Southern Style BBQ at it's best!
1.5 kg boneless pork or beef roast
vegetable oil
your favourite bread roll
RUB:
1 tablespoon ground cumin
1 tablespoon chilli powder
1 tablespoon sugar
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
2 teaspoons garlic powder
SAUCE:
DIRECTIONS:
Preheat the oven to 180 degrees C..
Combine rub ingredients in a bowl and work into the surface of the meat.
When liberally coated with seasoning, rub lightly with vegetable oil.
Place in a roasting pan, cover with foil, and bake for 2 hours.
Remove from oven and cool in the pan. Shred the meat into strips
with 2 forks or your fingers. Place in a bowl and moisten with either
OLD SMOKEY or ORIGINAL BBQ SAUCE OR A MIX OF THE TWO
or
At this stage you can take the meat with you to your favourite beach, park or
backyard cooker, and reheat on a griddle until a little crispy, or on your kitchen
stove…
Put the meat on a flat tray and place under a hot grill. Remove just as meat
begins to crisp, just a few minutes. Add more sauce if needed.
I like to heat the rolls a bit, usually on the griddle, but the oven is okay
too.
Don’t overheat them though, they should still be nice and soft, not crispy for
my liking.
Spread hamburger rolls with HONEY MUSTARD BBQ SAUCE, pile on meat.
Serve sandwiches with coleslaw and a cold beer.
COLESLAW
SALAD:
1 small head green cabbage, finely shredded
1 large carrot, shredded
half of a large green or red capsicum, finely chopped
1 small red onion, finely chopped
half a bunch coriander
DRESSING:
3 tablespoons sugar
4 tablespoons apple cider vinegar
1 teaspoon celery seed
one fourth cup mayonnaise, sour cream or plain yogurt
or a combination of these
salt and pepper
DIRECTIONS:
Combine dressing ingredients and pour over salad ingredients.
If you like your salad crunchy, serve immediately.
For a softer version, refrigerate for several hours.
I like to put a bit of the coleslaw inside the sanger,
but it has to be the crunchy variety.
