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1
For the patties: Prepare a grill for medium-high heat or prepare a smoker to 225 degrees F.
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2
Heat the vegetable oil in a large skillet over medium-high heat.
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3
Add the celery, bell pepper and onion and saute until transparent and soft.
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4
Set aside to cool completely.
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5
While the vegetables are cooling, put the ground pork in a large bowl.
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6
Add the sauteed vegetables, BBQ sauce, hot sauce, Worcestershire sauce, salt, garlic powder, onion powder, paprika and black pepper.
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7
Mix together with your hands until well-blended.
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8
Shape the meat into five 8-ounce patties.
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9
Grill or smoke the patties until the internal temperature on an instant-read thermometer registers 165 degrees F, about 4 minutes per side on a grill and 50 minutes in a smoker.
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10
For the fried onions: Heat a deep fryer with vegetable oil.
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11
Soak the julienned onion in a bowl with the buttermilk for 5 minutes.
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12
Combine the flour, cornmeal and Cajun seasoning in a shallow bowl.
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13
Remove the onion from the buttermilk (letting the excess drip off) and dredge in the seasoned flour.
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14
Working in batches, fry in the hot oil until crispy, about 2 minutes.
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15
Set aside.
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16
For the coleslaw: Combine the green and red cabbage, carrots and coleslaw dressing in a large bowl and toss well to coat.
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17
To assemble: Place some coleslaw in the bottom of each bun.
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18
Top with a patty, some BBQ sauce and fried onions.
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19
Add the bun tops and enjoy.
