Pork 'n' Slaw Sandwiches Recipe

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Pork 'n' Slaw Sandwiches Recipe
Pork 'n' Slaw Sandwiches Recipe photo by Taste of Home
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Pork 'n' Slaw Sandwiches Recipe

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Publisher Photo
Choose your favorite bottled barbecue sauce to jazz up the tender shredded pork in these satisfying sandwiches. A topping of tangy homemade coleslaw gives them a tasty twist. —Test Kitchen
Recommended: 20 Slider Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons cider vinegar
  • 4 teaspoons sugar
  • 2 teaspoons canola oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded green cabbage
  • 1 cup shredded cabbage
  • 1 large carrot, shredded
  • 1-1/2 pound pork tenderloin
  • 1 cup barbecue sauce
  • 6 kaiser rolls, split

Directions

For coleslaw, in a bowl, whisk together the first eight ingredients. Add cabbage and carrot; toss to coat. Set aside.
Broil pork 4-6 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Let stand for 5 minutes. Cut into strips or shred with two forks; place in a bowl. Add barbecue sauce and toss to coat. Serve 1/2 cup pork mixture and 1/3 cup coleslaw on each roll. Yield: 6 servings.
Originally published as Pork 'n' Slaw Sandwiches in Light & Tasty August/September 2002, p29

Nutritional Facts

1 each: 377 calories, 9g fat (2g saturated fat), 67mg cholesterol, 828mg sodium, 41g carbohydrate (0 sugars, 1g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable.

  • 3 tablespoons cider vinegar
  • 4 teaspoons sugar
  • 2 teaspoons canola oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded green cabbage
  • 1 cup shredded cabbage
  • 1 large carrot, shredded
  • 1-1/2 pound pork tenderloin
  • 1 cup barbecue sauce
  • 6 kaiser rolls, split
  1. For coleslaw, in a bowl, whisk together the first eight ingredients. Add cabbage and carrot; toss to coat. Set aside.
  2. Broil pork 4-6 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Let stand for 5 minutes. Cut into strips or shred with two forks; place in a bowl. Add barbecue sauce and toss to coat. Serve 1/2 cup pork mixture and 1/3 cup coleslaw on each roll. Yield: 6 servings.
Originally published as Pork 'n' Slaw Sandwiches in Light & Tasty August/September 2002, p29

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