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

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1 tbsp. water
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1½ tsp. salt-free chili powder
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1 tsp. smoked paprika
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1 tsp. dry mustard powder
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salt
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pepper
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1 lb. pork tenderloin
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3 c. coleslaw mix with shredded cabbage and carrots
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2 tbsp. apple cider vinegar
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1 tsp. apple cider vinegar
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2 tbsp. snipped fresh chives
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1 tbsp. spicy brown mustard
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2 tsp. spicy brown mustard
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⅓ c. barbecue sauce
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4 soft whole wheat hamburger buns
Fill 6-quart pot with 1 inch water and add steamer insert. Cover; heat to boiling on high. Reduce heat to medium.
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.
Meanwhile, in medium bowl, toss cabbage mix with 2 tablespoons vinegar, chives, 1 tablespoon mustard, and 1/8 teaspoon salt; set aside.
Transfer pork to plate. Discard water in pot; remove steamer. When cool enough to handle, shred pork into bite-size pieces.
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.
Nutritional Facts
- Servings
- 4
- Calories - 354
- Total Fat - 8g
- Saturated Fat - 2g
- Sodium - 672mg
- Carbohydrates - 42g
- Fiber - 7g
- Sugars - 17g
- Protein - 30g
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