Slaw-Topped Pork Sandwiches
- Total Time
Southern pulled pork takes hours to slow-cook, but you can enjoy the flavors in minutes using lean, low-fat Canadian bacon.
packaged coleslaw mix (shredded cabbage and carrots)2 cup(s), or broccoli slaw
apple cider vinegar3 Tbsp
celery seed¼ tsp
canola oil1 tsp
black pepper¼ tsp
cooking spray1 spray(s)
uncooked onion(s)¼ cup(s), minced
garlic clove(s)1 clove(s), medium, minced
barbecue sauce1 cup(s), not smoke-flavored
red pepper flakes¼ tsp, crushed
uncooked Canadian bacon12 oz, cut into strips
light hamburger roll(s) or bun(s)4 item(s)
- 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.
- 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.
- 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.