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1
Pork -- If the pork is already done, just slice and set to the side while you prepare the onions.
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It will reheat in the beer along with the onions.
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3
If it isn't pre-cooked, slice the pork and season well with salt, pepper and the rosemary.
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4
Heat up 1/2 butter in a large skillet on medium high to high heat and pan saute the pork on both sides.
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5
It will continue to cook in the beer broth, so it doesn't have to be cooked all the way through.
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6
Remove the pork to a plate while you start the onions.
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Onions -- Saute the onions on medium high heat in the remaining butter.
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Cook about 7-10 minutes until the onions begin to soften and get slightly brown.
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Then add the beer to the onions and add the pork back to the onions and beer.
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Cover and cook another 10 minutes until the pork and onions are tender.
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11
Mayo -- As the onions and pork cook, prepare the mayo and coleslaw.
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12
Mix the mayo, barbaque sauce and rosemary and set to the side.
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Coleslaw -- Toss the pre-shredded coleslaw mix with the cider vinegar and salt and pepper and set to the side.
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Sandwich -- The pork should be tender and the onions soft.
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15
Now I prefer to toast my rolls, but that is personal taste.
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Just lightly toast under the broiler for a few seconds.
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They will go back under the broiler to melt the cheese, so I don't like them too brown.
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Top each bottom roll with a little of the barbeque mayo, then a cheese slice and a slice of the pork (the warm pork will melt the cheese).
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Top the pork with the onions and the second slice of cheese and put under the broiler for a few minutes until melted.
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Remove from the oven and top the melted cheese with the coleslaw and finish with the top roll also spread with the barbeque mayo.
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21
ENJOY!
