For the sweet BBQ sauce: Combine tomato sauce, orange juice, granulated sugar, molasses, Worcestershire, soy sauce, fish sauce, stone-ground mustard, tamarind, garlic powder, mustard powder, onion powder, black pepper, garlic salt, paprika, kosher salt, liquid smoke and 1/2 cup brown sugar in a small stockpot or saucepan and whisk together. Heat over medium-high heat until gently bubbling. Whisk together cornstarch and 1/2 tablespoon water in a separate container to form a slurry, then add to stockpot. Continue to whisk until it begins to simmer.
Add in honey, butter and remaining 1/4 cup brown sugar. Whisk together until butter and brown sugar have dissolved. Remove from heat and serve immediately.
For the coleslaw: Chop green cabbage and red cabbage into 1/4-inch-thick ribbons. Add to a large mixing bowl along with the mayonnaise, honey mustard, vinegar, onion powder, kosher salt, garlic salt, parsley and white pepper and mix to combine. Refrigerate for 1 hour before serving.
For the sandwich: Preheat oil in a large frying pan or Dutch oven to 350 degrees F. Preheat a griddle to 425 degrees F.
Butter the insides of the hoagie buns and toast them on the griddle until browned.
Place cubed pork in the hot oil and cook until pork reaches an internal temperature of 150 degrees F, approximately 90 seconds. Remove pork from the oil and allow excess oil to drain off.
Place cooked pork cubes on the griddle and add 10 ounces BBQ sauce directly on the pork. Continue to cook until the sauce has caramelized, about one minute. Split pork in half and melt 2 slices Swiss cheese on each portion.
Divide the pork between the hoagie buns. Place 3 ounces coleslaw on top of each. Place fried onions on top of the coleslaw, then drizzle the remaining BBQ sauce on top. Cut in half and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.