BBQ Pork Sandwich on Grilled Jalapeno Corn Flat Bread Recipe

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BBQ Pork Sandwich on Grilled Jalapeno Corn Flat Bread
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Ingredients
42
Count
Nutrition
489
Calories
Total time
160
Minutes
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Ingredients:

Directions:

  1. For the flat bread:.
  2. Combine all dry ingredients in the bowl of a stand mixer. Add the honey and water and mix on low for 3 minutes, then medium for 1 minute and then gently fold in the jalapenos. Transfer the dough to an oiled bowl, cover with plastic wrap and a towel and let rise for 1 hour. Punch the dough down, roll into a ball and let rest for 15 minutes. Punch the dough down again and roll into a ball, then let rest for 30 to 60 minutes.
  3. Heat grill to medium.
  4. Roll the dough into desired shape, approximately 1/2-inch thick and coat it with olive oil before putting on the grill over indirect heat. Grill to desired level of color, approximately 10 to 12 minutes.
  5. For the BBQ Sauce:.
  6. Coat a large saute pan with oil over medium heat. Add the onion, garlic, jalapeno, and the powders. Briefly saute and then stir in all the remaining ingredients. Bring to boil and immediately reduce the heat and simmer uncovered for 30 to 45 minutes. Cool and puree in a blender. Set aside.
  7. Cook's Note: This sauce will keep for 10 days covered and refrigerated.
  8. For the slaw:.
  9. Combine all the slaw ingredients in a large bowl and set aside until ready to serve. Add the dressing immediately prior to serving.
  10. For the dressing:.
  11. Put all the ingredients into a bowl and whisk to combine. Cover and refrigerate until ready to use.
  12. For the pork:.
  13. Preheat charcoal grill over high heat.
  14. Combine all the rub ingredients in a bowl and coat the pork liberally with the mixture. Set aside for at least 5 minutes.
  15. Sear over hot coals (with a little hickory - NOT SOAKED). Turn and move the pork to the side of the grill. Cover the grill and cook for about 15 minutes for medium and medium-well on the ends. Remove the pork from the grill to a cutting board and cover loosely with foil, to rest. Chop the pork as desired.
  16. To Make the Sandwich:.
  17. Divide and mound chopped pork on the flat bread, 4 pieces for an open face sandwich, top with generous serving of the slaw and drizzle with BBQ sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 488.76 Kcal (2046 kJ)
Calories from fat 215.22 Kcal
% Daily Value*
Total Fat 23.91g 37%
Cholesterol 33.03mg 11%
Sodium 1972.66mg 82%
Potassium 798.5mg 17%
Total Carbs 58g 19%
Sugars 25.51g 102%
Dietary Fiber 8.89g 36%
Protein 14.82g 30%
Vitamin C 39mg 65%
Vitamin A 0.4mg 13%
Iron 7.7mg 43%
Calcium 143.9mg 14%
Amount Per 100 g
Calories 166.82 Kcal (698 kJ)
Calories from fat 73.46 Kcal
% Daily Value*
Total Fat 8.16g 37%
Cholesterol 11.27mg 11%
Sodium 673.29mg 82%
Potassium 272.54mg 17%
Total Carbs 19.8g 19%
Sugars 8.71g 102%
Dietary Fiber 3.03g 36%
Protein 5.06g 30%
Vitamin C 13.3mg 65%
Vitamin A 0.1mg 13%
Iron 2.6mg 43%
Calcium 49.1mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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