My Recipe Box
Cook The Issue #97

pulled-pork sandwiches with cabbage, caper, and herb slaw

By beccaporter, member

January 10th, 2009

I used my leftover slow-roasted pork tonight to make this sandwich for supper. I love vinegary slaws and capers, so I knew this would be good. I wish my baguettes had been softer, but they were really good eaten open-faced with the harder bread. I am eating the leftover slaw now as a snack.

Recipe Used: pulled-pork sandwiches with cabbage, caper, and herb slaw

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Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.