Pulled Pork and Coleslaw Sandwiches

A mixture of apple cider vinegar, mustard and barbecue sauce give shredded pork a tangy flavor. Top with coleslaw for an extra crunch.

Ingredients

• 1 tbsp. water

• 1½ tsp. salt-free chili powder

• 1 tsp. smoked paprika

• 1 tsp. dry mustard powder

• salt

• pepper

• 1 lb. pork tenderloin

• 3 c. coleslaw mix with shredded cabbage and carrots

• 2 tbsp. apple cider vinegar

• 1 tsp. apple cider vinegar

• 2 tbsp. snipped fresh chives

• 1 tbsp. spicy brown mustard

• 2 tsp. spicy brown mustard

• ⅓ c. barbecue sauce

• 4 soft whole wheat hamburger buns

Directions

1. Fill 6-quart pot with 1 inch water and add steamer insert. Cover; heat to boiling on high. Reduce heat to medium.

2. In small bowl, combine chili powder, smoked paprika, dry mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Rub spices all over pork. Place pork in steamer; cover and steam 18 to 20 minutes or until pork is 145 degrees F in center, turning over once.

3. Meanwhile, in medium bowl, toss cabbage mix with 2 tablespoons vinegar, chives, 1 tablespoon mustard, and 1/8 teaspoon salt; set aside.

4. Transfer pork to plate. Discard water in pot; remove steamer. When cool enough to handle, shred pork into bite-size pieces.

5. Return pork to pot. Stir in barbecue sauce, 1 tablespoon water, and remaining 2 teaspoons mustard and 1 teaspoon vinegar. Cook on medium until hot, stirring frequently. Divide pork and slaw among buns.

pork b vitamins main dish skillet