From: Chef/owner Mark E. Smith, The Tortilla Press, Collingswood, NJ. This recipe won first prize in the 2006 Peanut Advisory Board Recipe Contest. Yield: 8 large sandwiches. BBQ Pork: 4 lb. pork butt, bone-in 1 onion, rough cut 3 stalks celery, rough cut 5 garlic cloves as needed, New Mexico dried chiles to taste, salt and black pepper as needed, water Green Mango Slaw: 2 green mangos, peeled ½ cucumber, peeled and seeded 2 Tbsp. peanuts, dry-roasted, salted 3 Thai bird chiles, chopped 2 ...

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