Best Pork N Slaw Sandwiches Recipes

Ww BBQ Pork Sandwiches With Homemade Cole Slaw image

Provided by jenpalombi

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

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 image

Provided by Sandra Lee

Categories main-dish

Time 6h25m

Yield 8 servings

Number Of Ingredients 15

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.

Roast Pork Shoulder Sandwiches with Fennel Slaw image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 2h50m

Yield 4 servings with plenty of leftovers

Number Of Ingredients 15

3 1/2 to 4-pound boneless pork shoulder
Coarse black pepper
Sea salt
1 bulb garlic, chopped
5 to 6 sprigs fresh rosemary, stripped and finely chopped
2 tablespoons fennel seeds
EVOO, for liberal drizzling, plus about 1/4 cup
4 medium onions, cut into thin wedges
1 cup dry white wine
1 round tablespoon superfine sugar
1/2 lemon, juiced
2 tablespoons white balsamic or white wine vinegar
8 ounces cabbage, very thinly sliced or sliced on a mandoline
1 bulb fennel, very thinly sliced or sliced on a mandolin, plus a handful of fronds
4 ciabatta or other crusty sandwich/sub rolls (wrap in plastic if you are not serving that day, then crisp in oven to use)

Steps:

Preheat the oven to 375 degrees F.
Have the butcher butterfly the meat for you or take a very sharp knife and split the shoulder open and across the meat, opening the shoulder like a book, 1 to 1 1/2 inches thick. Heavily sprinkle the meat with lots of pepper and sea salt, garlic, rosemary and fennel seeds. Roll the meat up and tie with twine. Slather with EVOO and sprinkle with salt and pepper. Dress the onions with EVOO, salt and pepper and scatter across a baking pan. Set the meat on top and roast 1 hour.
Douse the pan with the wine and return to the oven. Roast another 1 to 1 1/2 hours to 145 to 150 degrees F internal temperature. Let stand 15 minutes, and then slice and serve. Or, cool to room temp, cover and store. To serve after storing, slice 1-inch thick pieces and reheat in shallow pan of warm chicken stock to heat through.
While the meat cooks, combine the sugar, lemon juice, vinegar, salt and pepper and about 1/4 cup EVOO. Toss the cabbage and fennel and fronds in the dressing.
To serve, slice the meat, pile on rolls with warm onions and cold fennel slaw on top.