Ingredients for Dry Rub:
1/4 C Liquid Smoke
1/4 C Worcestershire sauce
2 Tbls Ground Cumin
2 Tbls Ground Mustard
1 C Light Brown Sugar
1 Tbls Red Pepper Flakes
Ingredients for Coleslaw:
1 head Cabbage
1 Tbls Celery seed
1 Tbls Black Pepper
Miracle Whip (to taste - enough to wet the cabbage)
First make a dry rub for pork by using ground mustard, brown sugar, ground cumin, and red pepper flakes. After you mix it together - rub it into the pork. Put the pork on a piece of foil and liquid smoke and Worcestershire. Then wrap it up in the foil and put it in the oven on 200 degrees for about 12 hours. After the pork is done you want to pull it apart into pieces - shred it.
Make the coleslaw a couple of hours before the pork is done.
Take a head of cabbage and shred it either with a knife or a food processor. Then add celery seed and black pepper. Then mix in Miracle Whip (just till all the cabbage is wet don't over dress it). Then refrigerate until ready to eat.
Lay four pieces of Texas Toast flat on the counter. Add a slice of Swiss cheese to two slices of bread and put provolone on the other two. After that make two sandwiches (both should have provolone and Swiss in them). Put them in an oven or skillet and toast them.
When the two toasted cheese sandwiches are ready, take them out of the oven. Get a spoonful of pork and then add some of your favorite BBQ sauce (heat it up if it is cold). Put BBQ pork on top of one of the cheese sandwiches. Add a spoonful of coleslaw on top of that and then put the other cheese sandwich on top of that.
Loaves & Fishes Deli and Dessert Cafe
9211 Cottage Hill Road
Hours: Monday - Wednesday, 10 a.m. - 4 p.m.
Thursday - Saturday, 10 a.m. - 8 p.m.
About the Chef:
Kenneth Urbahns is 30 year restaurant veteran. Opening Loaves and Fishes Deli and Dessert Cafe is a dream come true for him.
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