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BBQ Pork Sandwiches wtih Five-Vegetable Slaw

1/4 cup plus 2 tablespoons dark molasses
1/3 cup cider vinegar
1/4 cup tomato paste
4 large garlic cloves, minced
1 teaspoon cumin
1/4 teaspoon cayenne pepper, or to taste
1/2 teasoon paprika
1/3 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds boneless pork shoulder, cut into 2 inch cubes
2 bay leaves
4 large, soft, sesame-topped buns

Preheat the oven to 325F. In a medium bowl, whisk together the
molasses, vinegar, tomato paste, garlic, cumin, cayenne, paprika,
coriander, salt and pepper. Place the pork cubes and bay leaves
in a large, shallow noncorrodible baking dish. Add the molasses
mixture and stir well to coat. Cover with foil and bake until pork
is very tender, about 1 1/2 hours.

Remove the meat from the sauce and shred with a knife. Return the
shredded meat to the baking dish and mix with the sauce.

Slice the buns in half. Spoon the pork onto the bottom halves of
the buns and mound 1/2 cup or more of the vegetable slaw on top.
Cover with the bun tops and serve the remaining vegetable slaw on
the side.


Vegetable Slaw

5 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1/2 medium cucumber, peeled, halved lengthwise, seeded and thinly sliced
3 scallions, thinly sliced on the diagonal
1/3 cup mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a large bowl, toss together the cabbage, red and green bell
peppers, cucumber and scallions. Mix in the mayonnaise, vinegar,
salt and black pepper. Cover and refrigerate for up to 2 days
before serving.

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