Barbecued Pork And Coleslaw Sandwiches (Super Bowl)
.
Yield
6 servingsPrep
15 minCook
15 minReady
36 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Coleslaw | |||
| 3 | tablespoons |
apple cider vinegar
|
|
| 4 | teaspoons |
sugar
|
|
| 2 | teaspoons |
canola oil
|
|
| 1 | teaspoon |
dijon mustard
|
|
| ¼ | teaspoon |
celery seeds
|
|
| ¼ | teaspoon |
mustard seeds
|
|
| 1 | cup |
cabbage
shredded |
|
| 1 | cup |
red cabbage
shredded |
|
| 1 |
carrots
shredded |
|
|
|
salt
to taste |
*
|
||
|
black pepper
freshly ground to taste |
*
|
||
| Barbecue sauce | |||
| 1 | teaspoon |
canola oil
|
|
| 1 |
onions
chopped |
|
|
| 1 | clove |
garlic
finely chopped |
|
| 1 | cup |
ketchup
|
|
| ¼ | cup |
apple cider vinegar
|
|
| 1 | tablespoon |
brown sugar, light
|
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
|
salt
to taste |
*
|
||
| Pork and rolls | |||
| 24 | ounces |
pork tenderloin
trimmed |
|
| 6 |
kaiser rolls
split |
* | |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Coleslaw: | |||
| 45 | ml |
apple cider vinegar
|
|
| 2E+1 | ml |
sugar
|
|
| 1E+1 | ml |
canola oil
|
|
| 5 | ml |
dijon mustard
|
|
| 1.3 | ml |
celery seeds
|
|
| 1.3 | ml |
mustard seeds
|
|
| 237 | ml |
cabbage
shredded |
|
| 237 | ml |
red cabbage
shredded |
|
| 1 | each |
carrots
shredded |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| Barbecue sauce: | |||
| 5 | ml |
canola oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
finely chopped |
|
| 237 | ml |
ketchup
|
|
| 59 | ml |
apple cider vinegar
|
|
| 15 | ml |
brown sugar, light
|
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 1 | x |
salt
to taste |
*
|
| Pork and rolls: | |||
| 693.6 | ml/g |
pork tenderloin
trimmed |
|
| 6 | each |
kaiser rolls
split |
* |
Directions
To make coleslaw: Whisk together vinegar, sugar, oil, Dijon mustard, celery seeds and mustard seeds in a mixing bowl.
Add green and red cabbage and carrots; toss well.
Season with salt and pepper.
To make barbecue sauce:
Heat oil in a saucepan over medium heat.
Add onions and garlic and sauté until golden brown, 4 to 5 minutes.
Add ketchup, vinegar, sugar, mustard, Worcestershire, hot pepper sauce and salt.
Cook, stirring, until the mixture boils, 1 to 2 minutes.
Remove from the heat and set aside.
To cook pork and assemble sandwiches:
Preheat the broiler.
Place tenderloins on a broiler pan and season with salt and pepper.
Broil 4 inches from the heat until lightly browned, about 6 minutes.
Turn the tenderloins over and broil until the internal temperature registers 160°F, 6 to 7 minutes longer.
(The center should be juicy with just a trace of pink.)
Let the meat stand for 5 minutes before cutting into thin strips.
Add the meat to the barbecue sauce and toss well.
To assemble the sandwiches: Layer the coleslaw and the pork mixture inside rolls.
