Slaw-topped pork sandwiches
Packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s), or broccoli slaw
Apple cider vinegar
¼ cup(s), minced
1 medium clove(s), minced
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)
- 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.