-
1
Pulled Pork:
-
2
In a large bowl, combine vinegar, Tabasco sauce and sugar with hot water. Stir till sugar is dissolved.
-
3
Pour marinade over pork, cover and refrigerate for at least 12 hours.
-
4
Preheat oven to 450u00b0F Remove pork from marinade and place in a baking pan. Cook in the oven until well browned.
-
5
Remove pork from oven. Pour some marinade over pork, lower temperature to 300u00b0F, cover with foil.
-
6
Return pork to oven and slow-roast for an additional two hours or until meat pulls away easily from the bone.
-
7
Coleslaw:
-
8
In a large bowl, mix sugar, vinegar and water with a wire whisk. Stir until the sugar is dissolved.
-
9
Add shredded cabbage and mix well. Cover and refrigerate.
-
10
Sauce:
-
11
Place all ingredients except the vegetable oil in a saucepan. Bring to a boil, stirring occasionally.
-
12
When mixture has reached boiling stage, stir in vegetable oil till incorporated. Allow to simmer for 20 minutes, stirring occasionally.
-
13
Remove from heat. Pour into proper storage container, and cool in an ice bath to 40u00b0F
-
14
Cover and refrigerate.
-
15
Assembly:
-
16
Toast hamburger buns.
-
17
Place the bottom of the toasted bun on the serving plate.
-
18
Place a level scoop of pork on the bottom of the toasted bun.
-
19
Place coleslaw on top of the meat, then ladle sauce over the slaw and meat.
-
20
Serve the sandwich open-faced with the top part of the bun on the side.
-
21
Serve immediately with a side of onion rings and beans.
