Ingredients:
2/3 Cup Vegetable Oil
1/2 Cup Seasoned Rice Vinegar
1 Teaspoon Of Each:
Salt
Peppper
Celery Seed
1 Cup shredded Red Cabbage
1 Cup Shredded White Cabbage
1 2/3 Cups Of Barbecue Sauce
1 teaspoon Of Chipotle With Adobe Sauce (Pureed)
40 Oz of Carnitas (Pulled Pork) Shredded
1 Large French Roll
Instructions:
In large bowl, whisk together oil, vinegar, and salt, pepper and celery seed. Add cabbage and toss until mixed well; set aside. In large saucepan, combine barbecue sauce with chipotle puree; blend well. Heat sauce over low heat until hot: stirring often. Slowly add Carnitas to chipotle barbecue sauce. Gently stir carnitas in sauce until heated through; remove from heat. Evenly divide carnitas mixture among hot toasted rolls and top with approximately 1/2 cup coleslaw. Serve immediately. Makes 12 servings.
Preparation Time: 20 minutes
Serving Suggestions: This recipe would make a great appetizer. Simply spoon approximately 1 Tablespoon of the BBQ pulled pork mixture on individual tortilla chips. Top with shredded Monterey Jack cheese and broil until hot and bubbly.
Source: Del Real® Carnitas / Del Real® Foods