Photo of Slaw-topped pork sandwiches by WW

Slaw-topped pork sandwiches

SmartPoints® value per serving
Total Time
25 min
18 min
7 min
Southern-style pulled pork takes hours to slow-cook, but you can enjoy the flavors in minutes using this technique with Canadian bacon. A quick sear on the bacon brings out its deep flavor and smokiness. In combination with the barbecue sauce, chili flakes and vinegar we mimic the southern favorite in just 25 minutes. These family-friendly sandwiches have a quick and crunchy slaw topping. Serve with some sweet potato fries for a delightful dinner or simple and fun lunch or use smaller buns and make sliders for a quick party app.


Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s), or broccoli slaw

Apple cider vinegar

3 Tbsp


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)


  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.