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1
Combine all dry ingredients in the bowl of a stand mixer.
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2
Add the honey and water and mix on low for 3 minutes, then medium for 1 minute and then gently fold in the jalapenos.
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3
Transfer the dough to an oiled bowl, cover with plastic wrap and a towel and let rise for 1 hour.
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4
Punch the dough down, roll into a ball and let rest for 15 minutes.
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5
Punch the dough down again and roll into a ball, then let rest for 30 to 60 minutes.
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6
Heat grill to medium.
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7
Roll the dough into desired shape, approximately 1/2-inch thick and coat it with olive oil before putting on the grill over indirect heat.
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8
Grill to desired level of color, approximately 10 to 12 minutes.
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9
For the BBQ Sauce:
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10
Coat a large saute pan with oil over medium heat.
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11
Add the onion, garlic, jalapeno, and the powders.
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Briefly saute and then stir in all the remaining ingredients.
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13
Bring to boil and immediately reduce the heat and simmer uncovered for 30 to 45 minutes.
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14
Cool and puree in a blender.
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15
Set aside.
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16
Cook's Note: This sauce will keep for 10 days covered and refrigerated.
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17
For the slaw:
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18
Combine all the slaw ingredients in a large bowl and set aside until ready to serve.
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19
Add the dressing immediately prior to serving.
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20
For the dressing:
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Put all the ingredients into a bowl and whisk to combine.
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22
Cover and refrigerate until ready to use.
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23
For the pork:
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24
Preheat charcoal grill over high heat.
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25
Combine all the rub ingredients in a bowl and coat the pork liberally with the mixture.
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Set aside for at least 5 minutes.
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27
Sear over hot coals (with a little hickory - NOT SOAKED).
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28
Turn and move the pork to the side of the grill.
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29
Cover the grill and cook for about 15 minutes for medium and medium-well on the ends.
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30
Remove the pork from the grill to a cutting board and cover loosely with foil, to rest.
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31
Chop the pork as desired.
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32
To Make the Sandwich:
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Divide and mound chopped pork on the flat bread, 4 pieces for an open face sandwich, top with generous serving of the slaw and drizzle with BBQ sauce.
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34
A viewer, who may not be a professional cook, provided this recipe.
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35
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
