You got to try this!

[LeslieDean]

I just served this for an open house for a young sister that moved to our congregation.  It was a big hit and everyone ate till they were stuffed to the gill.  Not a good thing,  but I mean they just could not quit eating it till it was all gone.

 

Take 1 cup of brown sugar, 1 T of chili powder, 1 T of ground cumin  and blend well together.  Next use this rub to coat well a boneless pork butt (shoulder)--no pork loin please- it does not have enough marbled fat.  Next transfer the meat to a crock pot, or roaster and add a 12 can of Coke, Dr. Pepper or Root Beer.  Make sure it is not diet--you need the sugar!  Add 1 cup of orange juice and bake at 400 degrees for one hour then turn the oven down to 275 degrees for 4-5 hrs.  If using crock pot cook on high for two hrs then low till fork tender (4-6 hrs).  

 

For the cole slaw topping use brocolli slaw, a large handful of dried cranberries and enough poppy seed dressing to pull the slaw all together.  Sometimes I add chopped shallots and slivered almonds if I have them on hand.  But it is perfect with just those three ingredients.  Refrigerate for at least 4 hrs.

 

I use onion rolls and hollow out the top of the roll once split just leaving a shell.  Butter the rolls and toast them on the griddle or under the broiler.  When the meat is done, use a cornstarch or Wondra flour to thicken the juices.  Place smoked provolove cheese--or your favorite cheese on the roll next to the bread the spoon on the pork and a little of the thickened juice, top with the cranberry slaw and you will be delighted you tried this.

 

This is what I serve every Tuesday night at the bar.  For m husband I spread the toasted roll with a mango chutney then dress it as above.

[Naruwa]

Sounds yummy, if a bit complicated to do.

[LeslieDean]

It is so easy to do but yet tastes like it was a work of art.  There was a deli in Sherman Oaks, CA I use to like--Art's Deli--their tag line?  Where every sandwich is a work of Art!