For the Porkers -1 whole pork tenderloin about 1.5 lbs 1/2 cup K.C. Masterpiece Barbecue Sauce 1/2 cup olive oil 1 teaspoon minced garlic 1 teaspoon salt 1 teaspoon ground red pepper
For the Red Slaw - 1 small head of green cabbage, chopped finely 2 medium carrot grated 1 small sweet onion, thinly sliced 1 red bell pepper, sliced thinly in strips 3/4 cup of K.C. Masterpiece Barbecue Sauce 1/4 cup apple cider vinegar 2 tablespoons of your favorite pickle relish 1 teaspoon Chipotle Hot Sauce
8 Hot dog buns
Charred spicy pork tenderloin piled high with a Carolina funked up style BBQ slaw on grilled dog bun!!!
For the meat -Place all ingredients in a sealable plastic bag in fridge overnight. Grill tenderloin at game over a medium fire till meat thermometer reaches 145 for medium or 160 for well done. Let rest 5 minutes Slice in half length wise and then cut diagonal slices about a 1/2 inch thick – so you have elongated half moon shapes.
For the Red Slaw – Mix all ingredients in a large bowl. Keep in food storage container with lid in fridge. Can be made morning of or night before game.
Toast 8 hot dog buns lighlty. Place 3 slices of meat across inside of bun with charred side up and top with a spoon of Red slaw.
Giada De Laurentiis is a chicken cacciatore expert: For this exceptional version, the chef roasts a whole bird with red wine butter under the skin, on a bed of fennel, cherry tomatoes and Peppadew peppers.