Barbecued Pork & Coleslaw Sandwiches (Super Bowl)
Submitted by happyzhangbo
Broiled pork tenderloin sliced and tossed in homemade BBQ sauce, piled on kaiser rolls with a tangy vinegar coleslaw. The ultimate game day sandwich, ready in about 35 minutes.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
36 minGame day calls for big sandwiches, and this one delivers.
Sliced pork tenderloin gets broiled until juicy, then tossed in a quick homemade barbecue sauce built on ketchup, apple cider vinegar, brown sugar, and a kick of hot sauce.
Pile it onto split kaiser rolls and top with a crunchy, tangy coleslaw made from green and red cabbage dressed in a Dijon-vinegar mix with celery seeds and mustard seeds.
The cool crunch of the slaw against the warm, saucy pork is what makes this sandwich sing. It’s the contrast that keeps you reaching for another bite.
Pro Tips
- Let the pork rest 5 minutes before slicing so it stays juicy when you toss it in the sauce.
- Make the coleslaw first and let it sit while you cook the pork. It gets better as the dressing softens the cabbage slightly.
- The BBQ sauce comes together in under 5 minutes. Don’t bother with bottled when it’s this easy.
- Toast the kaiser rolls cut-side down for 30 seconds so they hold up under the saucy pork without getting soggy.
Ingredients
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.
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