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Barbecued Pork & Coleslaw Sandwiches

:  July/August 1992

Your rating: None Average: 3.5 (11 votes)

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


Barbecued Pork & Coleslaw Sandwiches Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium |

View Our Nutrition Guidelines »

Ingredients

Coleslaw

  • 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

Barbecue Sauce

  • 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

Pork & Rolls

  • 2 12-ounce pork tenderloins, trimmed
  • 6 Kaiser or other large rolls, split

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Preparation

  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.

Nutrition

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.

Nutrition Bonus: Selenium (48% daily value), Vitamin A (45% dv), 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


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Recipe Categories

Holiday
July 4th
Labor Day
Memorial Day
Super Bowl
Father's Day
Ease of Preparation
Moderate
Total Time
45 minutes or less
Style/Theme
Entertaining, casual
Servings
6
Type of Dish
Main dish, combination meal
Main dish, meat
Sandwich
Main Ingredient
Pork
Preparation/ Technique
Broil
Saute
Ethnic/Regional
Southern/Soul
Meal/Course
Lunch
Dinner

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High potassium
Season
Spring
Summer
Fall
Winter
Publication
July/August 1992
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