- Servings:
- 1 sandwich
- Yield:
- 24 servings
Ingredients
- 24 ozKing’s Hawaiian Original Big Island Bun
- 1 ½ cLiquid butter or margarine
- 6 cCarolina BBQ Sauce (subrecipe)
- 6 cCilantro sprigs
- 6 cRed Cabbage Slaw (subrecipe)
- 192 eachPickled Jalapeño
- 9 lbPrepared pulled pork, held hot
- 6 cPickled Onions (subrecipe)
- 8 cBBQ Spiced Potato Flour (subrecipe)
- 48 ozCarolina BBQ Sauce, in 2 oz. squeeze bottles for garnish
Build It!
Brush each inside cut portion of bun with liquid butter or margarine, place on 350°F flattop, and toast for 2 minutes. Remove and place on cutting board.
Spread each half with 1 tablespoon Carolina BBQ Sauce.
Line bottom bun with ¼ cup cilantro sprigs, then ¼ cup Red Cabbage Slaw, then 8 slices of Pickled Jalapeños.
Top with 6 ounces pulled pork, piled high, and drizzle with 2 more tablespoons Carolina BBQ Sauce, allowing to cascade down pork.
Dredge Pickled Onions in BBQ Spiced Potato Flour. Shake off excess flour and fry in a 350°F fryer for 30 seconds. Remove from fryer, drain, and place ¼ cup fried onions on top of pork.
Top with top bun, and serve with a 2 oz. bottle of Carolina BBQ Sauce alongside.
Carolina BBQ Sauce
- Servings:
- ½ cup
- Yield:
- 24 servings
Ingredients
- 4 ½ cYellow mustard
- 2 ¼ cApple cider vinegar
- 1 cHoney
- 1 cLight brown sugar
- 4 ½ tbspChipotle purée
- 4 ½ tbspKetchup
- 4 ½ tbspCoarse black pepper
- 6 tspWorcestershire sauce
- 4 ½ tspGranulated garlic
Make It!
- Place ingredients in a mixing bowl and whisk to combine.
- Store cold in a small container. Bring to room temperature for service.
Red Cabbage Slaw
- Servings:
- ¼ cup
- Yield:
- 24 servings
Ingredients
- 8 cRed cabbage, cored and shaved thin on mandoline
- 8 tspCottonseed oil
- 4 tspRed wine vinegar
- 4 tspFresh lemon juice
- 4 tspKosher salt
- 2 tspCoarse black pepper
Make It!
- Place all ingredients in a large mixing bowl and toss until cabbage is well coated.
- Store in a covered container for at least 1 hour to marinate before service, or up to 2 days.
Pickled Jalapeños
- Servings:
- 8 slices
- Yield:
- 24 servings
Ingredients
- 8 eachJalapeños, stems removed, shaved thin on mandoline
- 2 cRed wine vinegar
- ½ cWater
- ¼ cApple cider vinegar
- 4 eachGarlic cloves
- ¼ cSugar
- 4 tspKosher salt
Make It!
- Place sliced jalapeños in a container.
- Combine all other ingredients in a small pot and bring to a boil for 2 minutes, then pour over jalapeño slices.
- Cover immediately and place in cooler to let pickle for at least 24 hours before using.
Pickled Onions
- Servings:
- ¼ cup
- Yield:
- 24 servings
Ingredients
- 4 eachRed onion, peeled, stems removed, shaved thin on mandoline
- 4 cRed wine vinegar
- 1 cWater
- ½ cApple cider vinegar
- 4 eachGarlic cloves
- ½ cSugar
- 8 tspKosher salt
Make It!
- Place sliced onions in a container.
- Combine all other ingredients in a small pot and bring to a boil for 2 minutes, then pour over sliced onion.
- Cover immediately and place in cooler to let pickle for at least 24 hours before using.
BBQ Spiced Potato Flour
- Servings:
- As needed for frying
- Yield:
- 2 quarts
Ingredients
- 8 cPotato flour
- 8 tbspBBQ Rub (subrecipe)
Make It!
- Place ingredients in a mixing bowl and whisk to combine. Store at room temperature and use as needed.
BBQ Rub
- Servings:
- As needed for BBQ Spiced Potato Flour
- Yield:
- Approx. 10 tablespoons
Ingredients
- 4 ¼ tbspDark chili powder
- 7 tspLight brown sugar
- 2 tspKosher salt
- 1 ½ tspCayenne pepper
- 1 ½ tspGarlic powder
- 1 ½ tspCumin
- 1 ½ tspRed pepper flakes
- 1 ½ tspOnion powder
- ¾ tspDry oregano
- ¾ tspCoarse black pepper
Make It!
- Place all ingredients in a mixing bowl and whisk to combine.
- Store at room temperature.
