BBQ Smokehouse Lunch: Copycat Famous Street Food Classic
Find the perfect copycat recipe for your favorite street food BBQ Smokehouse Lunch, complete with marinated pork, caramelized onions, and BBQ coleslaw.
Allergens
Wheat (gluten in buns), Soy (BBQ sauce may contain soy)
Ingredients
- 1 lb (450g) boneless pork shoulder, cut into 1" cubes
- 2 cups (480ml) BBQ sauce, homemade or store
- bought
- 1 large onion, thinly sliced
- 2 cups (480ml) coleslaw mix
- 6 hamburger buns
- 2 tbsp (30ml) butter, melted
- Salt and pepper, to taste
Instructions
- In a large bowl, combine pork cubes with BBQ sauce, salt, and pepper. Mix well to coat the pork evenly. Cover and refrigerate for at least 2 hours or overnight for best results.
- Preheat your grill to medium high heat (350°F/175°C). Grill the pork cubes for about 8 minutes, turning occasionally until they are cooked through and have a nice char on all sides.
- While the pork is cooking, sauté the sliced onions in a large pan over medium heat for 5 7 minutes or until they are caramelized.
- In a separate bowl, mix together coleslaw mix with 1/2 cup (120ml) of BBQ sauce from the marinade.
- Assemble the sandwiches by placing cooked pork on the bottom half of each bun, then top with caramelized onions, BBQ coleslaw, and a drizzle of additional BBQ sauce if desired.
- Place the assembled sandwiches back on the grill for 2 3 minutes per side to toast the buns slightly. Brush the tops of the buns with melted butter and continue toasting until golden brown.
Chef’s Insight
The key to this dish is marinating the pork overnight for maximum flavor absorption.
Notes
Be sure to use a sturdy bun that can hold up to the BBQ sauce and toppings.