"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Barbecued Pork and Coleslaw Sandwiches Recipe

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This recipe for Barbecued Pork and Coleslaw Sandwiches, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Pingree
Added: Sunday, September 17, 2006


2-¾ lb pork tenderloins

Coleslaw Dressing:
3 Tbsp cider vinegar
2 tsp salad oil
¼ tsp celery seeds
4 tsp Dijon mustard
¼ tsp mustard seeds
Salt and pepper to taste

1 c shredded green cabbage
1 c shredded red cabbage
1 carrot, grated

Barbecue Sauce:
1 tsp salad oil
1 chopped onion
1 clove minced garlic
1 c catsup
¼ c cider vinegar
1 Tbsp brown sugar
1 tsp dry mustard
1 tsp Worcestershire sauce
¼ tsp hot sauce (like Tabasco)
Salt and pepper to taste

Combine dressing ingredients in shaker and shake well. Set aside. In a bowl mix coleslaw vegetables. Toss vegetables with dressing and set aside. Heat oil in saucepan. Add onion and garlic. Sauté 4 - 5 minutes or until golden brown. Add remaining sauce ingredients. Bring to a boil, while stirring. Remove from heat and set aside.
Pork and Assembly
Place pork tenderloins on broiler pan and broil 4” from heat for 6 minutes or until lightly browned. Turn and broil other side for another 6 -7 minutes (should be juicy with a trace of pink). Let stand 5 minutes before cutting into thin strips. Add meat to barbecue sauce and toss well. Layer 6 Kaiser rolls with meat mixture topped with coleslaw and serve.

Personal Notes:
Personal Notes:
*As Mom's health started slipping she would read her cookbooks, etc. and make notes of recipes she wanted to try. Every time I would visit she'd have a menu prepared for me to make. This was on one of those menu's. It became an instant hit.




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