11

Slaw-Topped Pork Sandwiches

Total Time
25 min
Prep
18 min
Cook
7 min
Serves
4
Difficulty
Easy
Southern pulled pork takes hours to slow-cook, but you can enjoy the flavors in minutes using lean, low-fat Canadian bacon.
Ingredients

packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s), or broccoli slaw

apple cider vinegar

3 Tbsp

sugar

½ Tbsp

celery seed

¼ tsp

canola oil

1 tsp

black pepper

¼ tsp

cooking spray

1 spray(s)

uncooked onion(s)

¼ cup(s), minced

garlic clove(s)

1 medium clove(s), minced

barbecue sauce

1 cup(s), not smoke-flavored

red pepper flakes

¼ tsp, crushed

uncooked Canadian bacon

12 oz, cut into strips

light hamburger roll(s) or bun(s)

4 item(s)

Instructions

  1. To prepare coleslaw, place slaw in a medium bowl. Stir together 2 tablespoons of vinegar, sugar, celery seed, oil and pepper in a cup. Pour over slaw and set aside while cooking pork.
  2. Coat a large nonstick skillet with cooking spray and set over medium-high heat. Add onion and garlic; sauté 2 minutes. Stir in barbecue sauce, red pepper flakes and remaining tablespoon of vinegar. Simmer 2 minutes for flavors to blend; add bacon strips and simmer another 2 minutes to heat through.
  3. To serve, spoon about 3/4 cup of Canadian bacon mixture on bottom half of 4 buns. Top each with 1/2 cup of slaw and cover with bun tops.

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