BBQ Pork Sandwich with Sour Cream Flat Bread

Ingredients for bread:
6 ½ c. Shirley J Honey White Bread Mix
1 c. warm water
2 c. sour cream
2 T. instant yeast

Directions:
Combine and mix all ingredients in an electric bread mixer on low speed for about 20 seconds then on medium speed for about 13 minutes. Remove dough from the mixer and place the into a bowl and cover with a damp cloth. Allow the dough to rise to twice its original size and cut off a piece the size of a golf ball; flatten it with a rolling pin to about 1/2 inch thick. Fry each piece in a non stick pan on medium heat until it is browned on both sides and cooked in the middle. Repeat this process until the entire batch is cooked.

Ingredients for pork filling:
½ c. Shirley J BBQ Seasoning
1 c. water
1 T. cayenne pepper sauce
2 T. honey
1 1/2 lb. pork roast (cooked and shredded)

Directions:
In a large sauce pan combine the Shirley J BBQ Seasoning, water, pepper sauce, and honey. Cook on medium heat for about 5 minutes and then add the pork.

Ingredients for slaw:
2 c. cabbage (sliced thin)
1 ea. red jalapeno (seeds removed and minced)
1 T. Shirley J Pizza and Pasta Seasoning
2 T. red wine vinegar

Directions:
In a bowl, combine cabbage, jalapeno, vinegar and Shirley J Pizza and Pasta Seasoning.

To assemble:
Spoon prepared pork mixture on top of cooked bread round. Top each sandwich with prepared slaw. Serve open-faced as a hand held food.

Yields: approx 24 sandwiches