Savory Pork Hoisin Hoagies W Spicy Broccoli Slaw Recipes

Steps:

• Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.
• In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.
• Remove pork and let rest for 5 to 10 minutes.
• In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.
• Slice pork and serve on buns with spicy coleslaw.

Steps:

• 1.) Trim any excess fat from meat; set aside. In a medium bowl, whisk together olive oil, water, Hoisin sauce, soy sauce, honey, hot Asian mustard and minced ginger until blended. Divided mixture in half, pouring half into a 12 x 7 ½ x 2-inch glass baking dish. Place meat into mixture in baking dish, and marinade for 1 ½ to 2 hours, turning meat every 30 minutes, keep chilled in refrigerator. Reserve remaining half of mixture into a bowl for broccoli slaw dressing. Drain meat from mixture. Reserve ½ cup marinade for basting; discarding remaining marinade.
• 2.) In a large bowl, prepare broccoli slaw. Mix contents of broccoli slaw, jalapeno peppers and pine nuts together. Toss reserved half of slaw dressing mixture into broccoli slaw mixture until well blended. Cover bowl with lid or plastic wrap and keep chilled in refrigerator
• 3.) Heat gas grill or charcoal grill to medium-high heat. Brush all sides of meat with extra olive oil. Place meat onto grill about 8-inches apart. Turning meat every 2 to 4 minutes, brushing meat with reserved marinade, until an instant-read thermometer inserted into the center registers 145 to 150 degrees F., 18 to 20 minutes. Remove the pork meat from the grill and allow to rest 5 minutes, prior to slicing.
• 4.) Lower heat to lowest setting on gas grill and place hoagie rolls cut side down on upper level of grill. Toast hoagie roll buns for 1 to 1 ½ minutes, or until lightly toasted. For charcoal grill, place hoagie roll buns on outer edges of grill heat ½ to 1 minute, or until lightly toasted. Remove and cover with foil to keep warm.
• 5.) Slice grilled pork into ¼- inch slices. To assemble, divide pork slices evenly between the bottoms of each warm toasted hoagie. Top each with a couple spoonful's of broccoli slaw and for added optional flavor, top with cheese. Add evenly with each hoagie a side serving of broccoli slaw, plus add optional serving potato chips with each. Serves 6.

Steps:

• Preheat a grill to medium high. Combine the hoisin sauce, ketchup, pickle brine and honey in a large bowl. Transfer half of the mixture to a separate large bowl; add the pork and marinate, 5 minutes.
• Add the mayonnaise to the remaining hoisin sauce mixture and whisk until smooth. Add the broccoli slaw, scallions and chopped pickle; season with salt and toss to coat. Set aside.
• Brush the grill grates with vegetable oil. Remove the pork from the marinade and grill until marked and cooked through, about 3 minutes per side; transfer to a cutting board. Toast the baguette on the grill, cut-side down, 1 to 2 minutes. Slice the pork into thick strips; divide among the baguette pieces and top with the slaw and sliced pickles. Serve with vegetable chips.

Steps:

• Combine 2 ounces each chopped soppressata, mortadella and provolone in a bowl. Add 2 cups shredded iceberg lettuce, 1 cup chopped tomatoes, 1/2 thinly sliced red onion, 1/2 cup chopped pepperoncini, 1 tablespoon each red wine vinegar and vegetable oil, and 1/4 teaspoon dried oregano; toss. Season with salt and pepper.

Steps:

• In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes or until broccoli is crisp-tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Toss broccoli, sesame oil, hoisin sauce, soy sauce, chili oil, garlic powder, and crushed red pepper together in a bowl. Make sure broccoli is well coated.
• Add broccoli to a grilling skillet and cook, turning as needed, until lightly browned and fork-tender, about 15 minutes.

Steps:

• Place broccoli coleslaw mix in a bowl.
• Mix mayonnaise, lime juice, white sugar, brown sugar, chili powder, cumin, and cayenne pepper together in a separate bowl. Pour over the broccoli slaw.

Steps:

• In a medium bowl, mix pork, soy sauce, honey, juice, and cornstarch.
• Marinate for about an hour.
• In a wok or large nonstick skillet, heat oil over medium heat.
• Add pork and stir-fry over high heat for 3 minutes.
• Add broccoli and scallions and stir-fry for about 2 minutes more.
• Then stir in hoisin sauce and toss until meat and vegetables are coated with sauce and cooked through.
• Serve hot with rice.