BBQ pork sandwiches with homemade slaw
8
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Creamy coleslaw is often served as a side dish, but at 'cue joints from the South to the Midwest and many smoky points beyond, the tangle of cabbage comes as a welcome topper for the pile of steaming pork in a barbecue sandwich. It's the yin and yang of cool, crisp cabbage juxtaposed with the hot, tender pork that elevates things to star status. The vinegar in the slaw cuts through the richness of the meat just like a heap of dill pickles or tangy Chow Chow relish will. If you like things spicy, chop up a few pickled jalapeño slices and add them to the slaw, or add a pinch or two of cayenne pepper to the barbecue sauce to punch up the heat. Lose the bun if you wish and serve the pork and slaw cradled in a cabbage leaf.
Ingredients
Uncooked lean pork tenderloin
1 pound(s)
Barbecue sauce
3⅓ Tbsp, divided (equals 3 Tbsp plus 1 tsp)
Reduced calorie mayonnaise
3 Tbsp
Water
1 Tbsp
Apple cider vinegar
1 tsp
Black pepper
⅛ tsp, freshly ground
Packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s)
Scallions
3 Tbsp, sliced
Mixed grain hamburger bun
4 item(s)
