Cajun roast pork sandwich with cranberry port wine sauce | Recipe | Bounded by Buns

Ingredients

• 2 teaspoons salt
• 2 teaspoons dark or light brown sugar
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery salt
• 1/2 teaspoon chili powder
• 1/8 teaspoon MSG (optional)
• 1/8 teaspoon cayenne powder
• 2 to 4 pound pork loin roast
• 2 tablespoons olive oil
• 3/4 cup port or other sweet red wine
• 3 tablespoons jellied cranberry sauce (the kind in a can)
• 2 tablespoons low-sodium beef broth
• 1 garlic clove, minced
• 1/2 teaspoon Cajun rub (from above)
• 1/2 head green cabbage, shredded
• 1 carrot, shredded
• 3 green onions, sliced thin
• 1/3 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons cider vinegar
• salt and pepper
• 1 soft bun, hamburger bun or brioche bun
• mayonnaise (optional)
• 2 to 4 slices roast pork (from above)
• 1 to 2 tablespoons port wine cranberry sauce (from above)
• 2 to 3 tablespoons gorgonzola cheese crumbles (optional)
• mustardy slaw (from above)