PIG SANDWICH RECIPES

Steps:

• Pulled Pork:
• In a large bowl, combine vinegar, Tabasco sauce and sugar with hot water. Stir till sugar is dissolved.
• Pour marinade over pork, cover and refrigerate for at least 12 hours.
• Preheat oven to 450°F Remove pork from marinade and place in a baking pan. Cook in the oven until well browned.
• Remove pork from oven. Pour some marinade over pork, lower temperature to 300°F, cover with foil.
• Return pork to oven and slow-roast for an additional two hours or until meat pulls away easily from the bone.
• Coleslaw:
• In a large bowl, mix sugar, vinegar and water with a wire whisk. Stir until the sugar is dissolved.
• Add shredded cabbage and mix well. Cover and refrigerate.
• Sauce:
• Place all ingredients except the vegetable oil in a saucepan. Bring to a boil, stirring occasionally.
• When mixture has reached boiling stage, stir in vegetable oil till incorporated. Allow to simmer for 20 minutes, stirring occasionally.
• Remove from heat. Pour into proper storage container, and cool in an ice bath to 40°F
• Cover and refrigerate.
• Assembly:
• Toast hamburger buns.
• Place the bottom of the toasted bun on the serving plate.
• Place a level scoop of pork on the bottom of the toasted bun.
• Place coleslaw on top of the meat, then ladle sauce over the slaw and meat.
• Serve the sandwich open-faced with the top part of the bun on the side.
• Serve immediately with a side of onion rings and beans.

Steps:

• Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
• Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
• Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
• Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
• Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.