#barbeque pork

BARBECUE PORK SANDWICH WITH FRIED EGG AND SLAW

I don’t even have the words to describe how good this sandwich is. Unfortunately, we can only take about 40% of the credit, since the meat was bought from our neighborhood market, where a row of women sell freshly cut, slow roasted pork sliced from whole pigs lining their stands. But if you’ve never tried a fried egg on meat, now is the time. It’s delicious and adds a whole different flavor aspect to an already incredible meal. Top it off with slaw and you’ve got the best sandwich ever made.

The barbecue sauce was created by A in a fit of desperation for some good Southern cooking, which he misses so much. 

BARBECUE SAUCE:

Ingredients:

1 tablespoon olive oil
½ small onion, finely chopped
2 garlic cloves, finely chopped
1 cup ketchup
¼ cup white distilled vinegar
¼ cup honey
1 tablespoons brown sugar
¼ cup spicy brown mustard
2 teaspoons Worcestershire sauce
1  teaspoon ground oregano
¼ teaspoon hot sauce (optional)
Kosher salt
Black pepper

Directions:

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion and garlic and cook, stirring frequently, until softened, 3 to 5 minutes.
3. Add the ketchup, vinegar, honey, brown sugar, mustard, Worcestershire sauce, oregano, hot sauce (if using), ¾ cup water, salt, and black pepper. Simmer gently, stirring occasionally, until slightly thickened, 12 to 15 minutes.
4. Let sauce sit off of heat for five minutes to allow to thicken more.

The sauce will keep in the refrigerator for up to 2 weeks.