Photo of BBQ pork sandwiches with homemade slaw by WW

BBQ pork sandwiches with homemade slaw

Total Time
35 min
10 min
25 min
Creamy coleslaw is often served as a side dish, but at 'cue joints from the South to the Midwest and many smoky points beyond, the tangle of cabbage comes as a welcome topper for the pile of steaming pork in a barbecue sandwich. It's the yin and yang of cool, crisp cabbage juxtaposed with the hot, tender pork that elevates things to star status. The vinegar in the slaw cuts through the richness of the meat just like a heap of dill pickles or tangy Chow Chow relish will. If you like things spicy, chop up a few pickled jalapeño slices and add them to the slaw, or add a pinch or two of cayenne pepper to the barbecue sauce to punch up the heat. Lose the bun if you wish and serve the pork and slaw cradled in a cabbage leaf.


Uncooked lean pork tenderloin

1 pound(s)

Barbecue sauce

3 Tbsp, divided (equals 3 Tbsp plus 1 tsp)

Reduced calorie mayonnaise

3 Tbsp


1 Tbsp

Apple cider vinegar

1 tsp

Black pepper

tsp, freshly ground

Cabbage (all varieties)

2 cup(s), chopped, shredded


3 Tbsp, sliced

Mixed grain hamburger bun

4 item(s)


  1. Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil or coat pan with cooking spray. (You can also cook the pork on an outdoor grill.)
  2. Place pork in pan and brush with 2 tbsp barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 25 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
  3. Meanwhile, in a medium bowl, whisk mayonnaise, water, vinegar and pepper until smooth. Add cabbage and scallions; toss to mix and coat.
  4. Slice pork into 20 thin pieces. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 tsp barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll.
  5. Serving size: 1 sandwich