Barbecue Pork and Coleslaw Sandwich Recipe

ingredients

Coleslaw
3 tablespoons cider vinegar
4 teaspoons sugar
1 tablespoon chicken stock
2 teaspoons vegetable 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, grated
1 celery stalk, finely chopped
salt and freshly ground black pepper to taste

Barbecue Sauce
1 teaspoon vegetable oil
1 onion, chopped
1 clove garlic, minced
1 cup ketchup
1/4 cup cider vinegar
1 tablespoon brown sugar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce, such as Tabasco

Pork And Rolls
2 pork tenderloins (.75 pound size), trimmed of fat and membrane
6 Kaiser rolls, cut in half crosswise

directions

For Coleslaw: In a medium bowl, whisk together vinegar, sugar, chicken stock, oil, Dijon mustard, celery seeds, and mustard seeds. Add cabbage, carrot, and celery. Toss well. Season with salt and pepper.

For Barbecue Sauce: In a saucepan, heat oil over medium heat. Add onion and garlic and saute for 4-5 minutes, or until golden brown.

Add ketchup, vinegar, sugar, mustard, Worcestershire, hot sauce, and salt. Cook, stirring, for 1-2 minutes, or until mixture boils. Remove from the heat and set aside.

For Pork and Rolls: Preheat the broiler. Place tenderloins on a broiler pan and season with salt and pepper. Broil 4 inches from the heat for 6 minutes, or until lightly browned.

Turn the tenderloins over and broil for 6 to 7 minutes, or until the internal temperature registers 160 degrees F. Let the meat stand for 5 minutes before cutting into thin strips. Add the barbecue sauce and toss well.

To assemble sandwiches, layer coleslaw and the pork mixture inside rolls.

Recipe Source: Eating Well

nutrition data

Nutritional data has not been calculated yet.