Try this Best Pulled Pork Sandwiches with Coleslaw (#12) recipe, or contribute your own.
Suggest a better description1) Make Restaurant-Style Cole Slaw according to directions below. Cover and refrigerate for at least 2 hours before serving.
2) Cut whole pork tenderloin in half. Bag and freeze 1/2 for future meals.
3) Place remaining 1/2 of the tenderloin into slowcooker. Add water. Combine BBQ sauce, liquid smoke, and chili powder. Pour over pork.
4) Cover and heat on low for 6 to 8 hours.
5) Remove pork from slowcooker and shred with 2 forks. Combine with sauce in slowcooker. Serve on buns topped with coleslaw.
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*** Restaurant-Style Cole Slaw Recipe ***
8 cups finely-chopped cabbage
1/4 cup finely-chopped carrot
1/3 cup Splenda
1/2 teaspoon salt
1/8 teaspoon freshly-ground white pepper
1/4 cup half-and-half
1/2 cup mayonnaise
1/4 cup heavy cream
1-1/2 tablespoons white vinegar
2-1/2 tablespoons lemon juice
1) Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
2) Combine Splenda, salt, pepper, half-and-half, mayonnaise, heavy cream, vinegar and lemon juice in a large bowl and beat until smooth.
3) Add cabbage and carrots and mix well. Cover and refrigerate for at least 2 hours before serving.
Yields 10 to 12 servings. (5 carb grams per serving)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (384g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 921 | ||
Calories from Fat: 167 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 46.5mg | 14 % | |
Sodium 2297.5mg | 79 % | |
Potassium 830.1mg | 22 % | |
Total Carbohydrate 144.9g | 43 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 135.7g | ||
Protein 40.7g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 921
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