PORK 'N' SLAW SANDWICHES
Choose your favorite bottled barbecue sauce to jazz up the tender shredded pork in these satisfying sandwiches. A topping of tangy homemade coleslaw gives them a tasty twist. -Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- For coleslaw, in a bowl, whisk together the first eight ingredients. Add cabbage and carrot; toss to coat. Set aside., Broil pork 4-6 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Let stand for 5 minutes. Cut into strips or shred with two forks; place in a bowl. Add barbecue sauce and toss to coat. Serve 1/2 cup pork mixture and 1/3 cup coleslaw on each roll.
Nutrition Facts : Calories 377 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 828mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
PORK & SLAW SANDWICHES
Turn your leftovers into something special with these lunchbox-friendly pork baps with tangy mustard
Provided by Good Food team
Categories Lunch, Main course
Time 13m
Number Of Ingredients 4
Steps:
- If you're eating lunch at home, gently heat the meat in a microwave for a few mins, or wrap in foil and bake at 200C/180C fan/gas 6 for 8 mins. If you're assembling packed lunches, there's no need to heat. Thinly slice the pork.
- Spread some mustard over the bun bottoms, then add the pork and a heap of slaw. Top with bun tops, wrap and keep cool until lunchtime or eat straight away.
Nutrition Facts : Calories 491 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 2.1 milligram of sodium
TANGY PORK SANDWICHES WITH SPICY SLAW
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.
SLOW-COOKER BBQ PORK SANDWICHES WITH COLESLAW
Slow-cooker BBQ pork is always delicious-particularly when you serve it shredded in sandwiches with some crunchy coleslaw.
Provided by My Food and Family
Categories Home
Time 8h10m
Yield 12 servings, 1 sandwich each
Number Of Ingredients 8
Steps:
- Rub meat with combined seasonings. Place in slow cooker; top with 1/4 cup barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Meanwhile, combine coleslaw blend and dressing.
- Remove meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker with remaining sauce; stir to coat with sauce.
- Fill rolls with meat mixture and coleslaw just before serving.
Nutrition Facts : Calories 390, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
TANGY COLESLAW FOR PULLED PORK
This tangy coleslaw is great used as a topping for pulled pork sandwiches.
Provided by Karen Koppy
Categories Salad Coleslaw Recipes No Mayo
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Combine cabbage and red onion in a large bowl.
- Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
- Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 23.3 g, Fat 12.4 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 212.2 mg, Sugar 20.2 g
PULLED-PORK SANDWICHES WITH COLESLAW
Use the tender meat from our Easy Pork Shoulder for these tasty sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a bowl, combine cabbage, carrot, vinegar, and oil; season with salt and pepper. Let coleslaw stand 5 minutes. In a small saucepan, combine barbecue sauce and pork. Cook over medium-high until warmed through, about 5 minutes. Serve pork on buns with coleslaw.
Nutrition Facts : Calories 505 g, Fat 19 g, Fiber 4 g, Protein 32 g
NORTH CAROLINA-STYLE PULLED PORK SANDWICHES AND COLESLAW
A pulled pork recipe from the October 2008 issue of "Every Day with Rachael Ray." Looks really good!
Provided by Karabea
Categories Lunch/Snacks
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches
- In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.
- Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
- Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.
- For the coleslaw: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.
SWEET PORK & SLAW SANDWICH
Time 6h
Number Of Ingredients 3
Steps:
- Open a bun. Place a generous scoop of sweet pork onto bottom bun. Place a generous scoop of creamy coleslaw on top of sweet pork. Place top bun on and devour. Repeat for a second.
SHREDDED BBQ PORK & COLE SLAW SANDWICHES
I got this recipe from an Ingles Summer fun booklet. It's really easy and the slaw is a delicious change from regular slaw. Even DS who doesn't like slaw liked this. The slow cooker makes it extra easy. You can also substitute chuck roast or skinless,boneless chicken thighs or breasts. Enjoy!
Provided by Chill
Categories Lunch/Snacks
Time P8DT20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place pork in slow cooker and spoon tomato paste over; do not stir.
- Cook, covered LOW 8-10 hrs (or HIGH 4-6 hrs).
- Shred pork, blending tomato paste (I left in the juices).
- Stir in BBQ sauce and salt.
- Spoon on rolls and top with slaw.
- For the Tangy Coleslaw:.
- Whisk together mayo, mustard,honey & salt in large bowl.
- Add coleslaw mix and raisins; toss until well blended.
- Cover and chill 2 hrs before serving.
Nutrition Facts : Calories 375.9, Fat 22.3, SaturatedFat 6.8, Cholesterol 80.4, Sodium 634.1, Carbohydrate 21.8, Fiber 2.2, Sugar 12.1, Protein 23.4
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PORK AND SLAW SANDWICHES RECIPE | MYRECIPES
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- Place pork and 1 cup water in a 3- to 4-quart electric slow cooker. Cover and cook on LOW for 7 hours or until meat is tender.
- Drain pork, discarding cooking liquid. Return pork to slow cooker; shred with 2 forks. Stir in barbecue sauce and next 3 ingredients (through pepper). Cover and cook on LOW for 1 hour.
- Combine coleslaw and next 4 ingredients (through salt) in a bowl; toss well. Place about 1/3 cup pork mixture and about 2 tablespoons slaw on bottom half of each bun; cover with bun tops.
- Quick Tip: Using packaged cabbage-and-carrot coleslaw shaves time off the prep. Long gone are the days when you'd have to shred your own.
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