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20 minute dinner recipes

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Barbecued Pork & Coleslaw Sandwiches


From EatingWell:  July/August 1992

Two Southern favorites are combined here: pork in sweet barbecue sauce and crunchy coleslaw.

6 servings | Active Time: 40 minutes | Total Time: 40 minutes



Barbecue Sauce

Pork & Rolls


  1. To make coleslaw: Whisk together vinegar, sugar, oil, Dijon mustard, celery seeds and mustard seeds in a mixing bowl. Add green and red cabbage and carrots; toss well. Season with salt and pepper.
  2. To make barbecue sauce: Heat oil in a saucepan over medium heat. Add onions and garlic and sauté until golden brown, 4 to 5 minutes. Add ketchup, vinegar, sugar, mustard, Worcestershire, hot pepper sauce and salt. Cook, stirring, until the mixture boils, 1 to 2 minutes. Remove from the heat and set aside.
  3. To cook pork and assemble sandwiches: Preheat the broiler. Place tenderloins on a broiler pan and season with salt and pepper. Broil 4 inches from the heat until lightly browned, about 6 minutes. Turn the tenderloins over and broil until the internal temperature registers 160°F, 6 to 7 minutes longer. (The center should be juicy with just a trace of pink.) Let the meat stand for 5 minutes before cutting into thin strips. Add the meat to the barbecue sauce and toss well.
  4. To assemble the sandwiches: Layer the coleslaw and the pork mixture inside rolls.


Per serving : 413 Calories; 9 g Fat; 2 g Sat; 3 g Mono; 74 mg Cholesterol; 55 g Carbohydrates; 32 g Protein; 4 g Fiber; 547 mg Sodium; 713 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 other carbohydrate, 1 vegetable, 3 1/2 lean meat