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.

Pulled Pork and Coleslaw Sandwiches
  • 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

  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.

Nutritional Facts

Calories - 354
Total Fat - 8g
Saturated Fat - 2g
Sodium - 672mg
Carbohydrates - 42g
Fiber - 7g
Sugars - 17g
Protein - 30g

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