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How to cook barbecue pork sandwiches with creamy cole slaw
Serves 4
Hands-on time: 5 to10 minutes
Cooking time: 10 minutes
INGREDIENTS :
1 pound (16 oz/457 g) Pork Tenderloin Sous Vide (page 36), chopped
1 cup (8 fl oz/236 ml) commercially-prepared barbecue sauce, plus extra for serving
4 large, toasted burger buns
2 cups (24 oz/680 g) cabbage slaw mix (or shredded cabbage)
For the cole slaw dressing:
2 tablespoons (30ml) mayonnaise
1 teaspoon (5 ml) Dijon mustard
2 tablespoons (30 ml) white wine vinegar
1 teaspoon (5 ml) sugar (or ½ packet artifi cial sweetener)
¼ teaspoon (1.25 ml) celery seeds
direction :
In a saucepan, warm the barbecue sauce, add the chopped pork, and heat through for about
5 minutes.
Combine all ingredients for the cole slaw dressing in a large bowl. Add the cabbage slaw
mix and toss to coat evenly with the dressing.
Brush some barbecue sauce on the bun bottoms, pile on a scoop of barbecued pork, some
slaw, and the top bun. Serve with baked beans, and chips or fries, if desired.
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