Blue Ridge Smokehouse Pork Platter

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

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.

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