We will have lots of leftover pork from yesterday (See
Kentucky Pork and Georgia Salsa) and so, yes, the rest will make sandwiches. I’m
going to do my best not to make this a compromise as pulled pork is just so
good. This barbecue sauce will top the pork in French baguettes, along with
fresh tomatoes, coleslaw and coriander leaves.
500ml distilled malt vinegar
50ml Heinz tomato ketchup
1tbsp American hot sauce
100g sugar
¼ tsp salt
½ tbsp chilli flakes
½ tsp black pepper
So simple. Boil everything together until it thickens
slightly, and set aside. We’re using Crystal hot sauce, but any smooth American
brand would do.
Taste and adjust with any of the ingredients that seem out
of balance.
To make the baguette, put coleslaw on the bottom and top
with tomato and then coriander leaves. Then the pork, adding crunchy crackling
bits as you go. Top with this sauce and then spread the top of the bread with mayonnaise.
Wrap in cling film and then hand it to him as he dashes out the door. He’ll
barely notice what it is when you give it to him but wait until he gets home to
see how much he liked it.
This sauce would be great with barbecued ribs.
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