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Barbecued Pork & Coleslaw Sandwiches
Barbecued Pork & Coleslaw Sandwiches
2 Reviews
From: EatingWell Magazine, July/August 1992
Two Southern favorites are combined here: pork in sweet barbecue sauce and crunchy coleslaw.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 3 tablespoons cider vinegar
- 4 teaspoons sugar
- 2 teaspoons canola oil
- 1 teaspoon Dijon mustard
- ¼ teaspoon celery seeds
- ¼ teaspoon mustard seeds
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1 carrot, shredded
- Salt & freshly ground pepper to taste
- 1 teaspoon canola oil
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 1 cup ketchup
- ¼ cup cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon hot pepper sauce
- Salt to taste
- 2 12-ounce pork tenderloins, trimmed
- 6 Kaiser or other large rolls, split
Preparation
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Active
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- 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.
- To make barbecue sauce: Heat oil in a saucepan over medium heat. Add onions and garlic and saute 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.
- 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.
- To assemble the sandwiches: Layer the coleslaw and the pork mixture inside rolls.
- Per serving: 405 calories; 7 g fat(1 g sat); 3 g fiber; 57 g carbohydrates; 32 g protein; 17 mcg folate; 74 mg cholesterol; 20 g sugars; 2,084 IU vitamin A; 15 mg vitamin C; 37 mg calcium; 2 mg iron; 552 mg sodium; 712 mg potassium
- Nutrition Bonus: Vitamin A (42% daily value), Vitamin C (25% dv)
- Carbohydrate Servings: 4
- Exchanges: 2 starch, 1 other carbohydrate, 1 vegetable, 3½ lean meat
Reviews 2
June 04, 2015
By: EatingWell User
Contains my favorite cole slaw recipe
I've made this recipe for years. My favorite part is the cole slaw. I detest mayonnaise... and love the clean, mayo-free taste of the cole slaw in this recipe. I followed the recipe exactly except that I used less sugar in the cole slaw -- about half the amount called for. We eat these barbequed pork sandwiches a few times a year and always enjoy them.
Pros: No mayo in the cole slaw
June 27, 2011
By: emzily23
Yummy!
I made this sandwich with left-over pork i had in the fridge. We didn't have any hot sauce so i didn't put it in the barbeque sauce. It was yummy!
