Pork And Slaw Sandwiches Recipe 475

WW BBQ PORK SANDWICHES WITH HOMEMADE COLE SLAW

Ww BBQ Pork Sandwiches With Homemade Cole Slaw image

from WW website. Everyone (including the non-dieters) loves these here. 6 points per sandwich for those of us who do keep track.

Provided by jenpalombi

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb lean pork tenderloin
3 1/3 tablespoons barbecue sauce, divided (equals 3 Tbsp plus 1 tsp ( I prefer Sweet Baby Ray's)
3 tablespoons light mayonnaise
1 tablespoon water
1 teaspoon apple cider vinegar
black pepper, freshly ground, to taste
2 cups packaged coleslaw mix
3 tablespoons green onions, sliced
4 medium whole grain buns or 4 medium mixed-grain hamburger buns

Steps:

Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.
Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 30 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.
Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.

Nutrition Facts : Calories 202.9, Fat 10.1, SaturatedFat 2.7, Cholesterol 78.8, Sodium 247.9, Carbohydrate 2.9, Fiber 0.3, Sugar 1.1, Protein 23.7

TANGY PORK SANDWICHES WITH SPICY SLAW

Tangy Pork Sandwiches with Spicy Slaw image

Provided by Sandra Lee

Categories main-dish

Time 6h25m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 large Vidalia or other sweet onion, sliced
3 pounds pork butt, rinsed and patted dry
Salt and pepper
1 cup barbeque sauce
1/2 cup yellow mustard
3 tablespoons tomato paste
1 cup chicken broth
1 lime, juiced
White hamburger buns, for serving
1/4 cup sour cream
1/4 cup mayonnaise
1 lime, juiced
1 tablespoon hot sauce
1 (16-ounce) package coleslaw mix (recommended: Dole)
Salt and freshly ground black pepper

Steps:

Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.
In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.
Remove pork and let rest for 5 to 10 minutes.
In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.
Slice pork and serve on buns with spicy coleslaw.

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