Super (Bowl) Easy

CELEBRATIONS | by JEAN GALTON

WHEN EVERYONE DESCENDS ON YOUR HOUSE FOR THE SUPER BOWL, make these simple Barbecue Pork Buns. There’s no need to spend the day cooking and I guarantee they’ll be consumed in 2 seconds flat.

© ANGIE NORWOOD BROWNE

Barbecue Pork Buns
Makes 4 servings

3 cups grated green and purple cabbage
1/2 cup grated carrots
5 tablespoons cider vinegar, divided
2 teaspoons kosher salt or sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon brown sugar, divided
1 1/4 pounds pork tenderloin, cut crosswise into 1/2-inch medallions
2 tablespoons vegetable oil
1 large yellow onion, chopped
1/3 cup bottled barbecue sauce
4 multi-grain hamburger buns, toasted

In a large bowl, combine the cabbage, carrots, 3 tablespoons of the vinegar, 1 teaspoon of the salt, 1/4 teaspoon of the pepper and sugar. Toss to mix and let stand while making the pork.

Stack 2 slices of the pork on top of each other and cut down through the stack creating 1/4-inch thick strips. Continue with the remaining pork until it’s all cut into thin strips. Place in a bowl and toss with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.

Heat the oil in a heavy (cast-iron is perfect) skillet and warm over high heat. Add half the pork and cook, stirring, until just cooked through, about 3 minutes. Using a slotted spoon, transfer the pork to a plate and repeat with the remaining pork.

Add the onion to the pan and cook, stirring frequently until lightly browned, about 5 minutes. Stir in the barbecue sauce, 2 tablespoons of the vinegar and the pork and toss until pork is warmed through. Place the bun bottoms on four plates and top with the pork, coleslaw and the bun tops.