1) 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.
*** 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.
|Serving Size: 1 Serving (384g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 167 (18%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 921
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