Pulled Pork Sandwich with Cole Slaw

By • May 31, 2010 • 1 Comments



Author Notes: This is a great set it and forget it recipe when you need to feed a crowd. I use pork tenderloin instead of traditional pork butt because it keeps down the fat. I serve it Memphis style, with Cole Slaw KarenA

Serves 12

pulled pork

  • 2 large pork tenderloins, cut in half
  • 1 1/2 cup cider vinegar
  • 1 bottle prepared BBQ sauce, or 2 cups of your favorite BBQ sauce recipe)
  • 1/2 cup yellow or brown mustard
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar, 1/2 cup if you like a sweeter sauce
  • 2 garlic cloves, smashed, or 2 Teaspoons of bottled garlic
  • 1 teaspoon Cayenne pepper, or 1/2 teaspoon chili powder ( omit if you like sweeter sauce)
  1. Place pork on bottom of large crock pot. Mix remaining ingredients in medium bowl, pour over pork. Cover and cook for 8 hours on low
  2. remove pork and set aside on cutting board. Remove sauce and set aside.
  3. using two forks, shred pork, place back in crock pot on warm. Add enough sauce to evenly coat.
  4. Serve on rolls with cole slaw on top. Serve extra sauce for those who like drippy sandwiches....

cole slaw

  • 1 Bag of cole slaw mix
  • 1/2 cup reduced fat mayonnaise
  • 2 tablespoons reduced fat milk
  • 1 tablespoon white vinegar
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon splenda or sugar
  1. Place cole slaw mix in large bowl. In a smaller bowl, mix remaining ingredients, then blend into cole slaw. Cover and chill for at least 1 hour.
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Tags: serves a crowd

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Goodcheer

almost 4 years ago hah

Is this recipe really about pork tenderloin, or the center cut loin? The average pork tenderloin generally weighs a pound, give or take a few ounces. How could two+ pounds of pork feed 12 people, even accounting for a large bun? I'm confuzzled.