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Chipotle BBQ Pork Sandwiches Recipe

Chipotle BBQ Pork Sandwiches Recipe

“I first made these for a summer barbecue with guests who love traditional BBQ pork sandwiches but wanted something lighter. They loved these and didn’t miss the extra calories one bit. Crunchy coleslaw tames the heat!” —Priscilla Yee, Concord, California
TOTAL TIME: Prep: 20 min. Grill: 20 min. YIELD:4 servings


  • 1/2 cup barbecue sauce
  • 1 tablespoon honey
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 pork tenderloin (1 pound)
  • 1-1/2 cups coleslaw mix
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons Miracle Whip Light
  • 1 tablespoon Dijon mustard
  • 4 hamburger buns, split


  • 1. In a small bowl, combine the barbecue sauce, honey and peppers. Set aside 1/4 cup until serving.
  • 2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan.
  • 3. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting occasionally with remaining barbecue sauce. Let stand for 5 minutes before slicing.
  • 4. Meanwhile, combine the coleslaw mix, sour cream, Miracle Whip Light and mustard. Brush cut sides of buns with reserved barbecue sauce. Cut pork into 1/4-in. slices; place on bun bottoms. Top with coleslaw and bun tops. Yield: 4 servings.

Nutritional Facts

1 each: 337 calories, 9g fat (2g saturated fat), 68mg cholesterol, 753mg sodium, 35g carbohydrate (14g sugars, 2g fiber), 28g protein Diabetic Exchanges: 2 starch, 3 lean meat, 1 fat.

Reviews for Chipotle BBQ Pork Sandwiches

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Reviewed Jul. 28, 2013

"My husband and I really liked this recipe. It has a slight kick to it, and the coleslaw is a great compliment to the spice."

Reviewed May. 20, 2012

"I should add I use Marie's prepared coleslaw dressing, instead of preparing as directed. I don't care for miracle whip, and don't have it on hand, so I can't comment on the coleslaw in this recipe."

Reviewed May. 20, 2012

"This is so good, I threw out my tried and true high-fat pulled pork recipe. It's crave worth without all the guilt. Love it!"

Reviewed Mar. 19, 2011

"A favorite! I ended up throwing out my pulled pork recipe, since the flavor is similar and this is much healthier! We eat this often."

Reviewed Aug. 7, 2010

"Great recipe!"

Reviewed Mar. 30, 2010

"This turned out sooo moist...cut it much thinner though. Remove the seeds in the peppers. I suggest doubling, it's THAT good!!!"

Reviewed Jan. 2, 2010

"Fantasticly delicious and easy! The only thing I would do next time is make double the recipe for left overs. My family couldn't get enough!"

Reviewed Oct. 19, 2009

"Outstanding! I really enjoy chipotle peppers and this sandwich with the heat of the chipotles & the crunchy cool of the coleslaw mix was a real winner. Excellent. I will absolutely be enjoying this again! Thanks!!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.