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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 tablespoons cider vinegar
  • 4 teaspoons sugar
  • 2 teaspoons canola oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon celery seeds
  • 1/4 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
  • 1/4 cup cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • Salt to taste
  • 2 12-ounce pork tenderloins, trimmed
  • 6 Kaiser or other large rolls, split


  • Active

  • Ready In

  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 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.
  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.

Nutrition information

  • 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; 2084 IU vitamin A; 15 mg vitamin C; 37 mg calcium; 2 mg iron; 552 mg sodium; 712 mg potassium
  • Nutrition Bonus: Vitamin A (45% daily value), Vitamin C (35% dv), Potassium (20% dv), Zinc (17% dv)
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 2 starch, 1 other carbohydrate, 1 vegetable, 3 1/2 lean meat

Reviews 2

June 04, 2015
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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
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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!