Blue Ridge Smokehouse Pork Platter
| Serves | 12 |
|---|---|
| Ingredients | Vegetables, Meat |
| Day Part | Dinner |
| Cuisine Type | American |
Bold smokehouse flavor comes bursting through in this tender sliced pork. A colorful slaw served alongside provides a nice contrast to the full-bodied flavor of the pork.
Ingredients
2 Pork Loin Roasts
Vegetable oil
2 cups smoky barbecue sauce
1 cup apple cider
1/2 cup yellow mustard
1/2 cup honey
1/4 cup sugar
2 tbsp. Dijon mustard
1/4 tsp. liquid hickory smoke
Cabbage & Carrot Slaw:
1/4 cup apple cider vinegar
2 tbsp. Dijon mustard
2 tbsp. heavy cream
2 tbsp. sugar
2 cups green cabbage, shredded
1 cup red cabbage, shredded
1 cup carrots, shredded
1 cup red onion, slivered
Steps
1. Brush loins with oil. Cover with foil; cook at 350°F for 30 min. Uncover; cook 45-60 min. more. In last half, brush with juices.
2. Combine ingredients from BBQ sauce to liquid smoke in saucepan; whisk. Boil; reduce heat to med. and simmer for 15-20 min.
3. Slaw: Combine vinegar through sugar and whisk. Add remaining ingredients; toss.
4. For service: Thinly slice 8 oz. pork. Top with 1/4 cup barbecue sauce. Plate with 1/2 cup slaw.