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Chipotle BBQ Pork Sandwiches

 Chipotle BBQ Pork Sandwiches
“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
4 ServingsPrep: 20 min. Grill: 20 min.


  • 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


  • In a small bowl, combine the barbecue sauce, honey and peppers. Set
  • aside 1/4 cup until serving.
  • 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.
  • 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.
  • 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

2 of 2

Chipotle BBQ Pork Sandwiches (continued)

Directions (continued)

  • coleslaw and bun tops. Yield: 4 servings.
Nutritional Facts: 1 sandwich equals 337 calories, 9 g fat (2 g saturated fat), 68 mg cholesterol, 753 mg sodium, 35 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.