Pulled pork and coleslaw sandwiches… yumm yumm. This is a great meal that you can also make ahead of time if you need to. Pick up some pork tenderloin and some big doughy buns… or frozen solid gluten free baguette 😉 and get cookin’!!
While that is all happening you can whip up some easy coleslaw to top your pulled pork sandwhiches… this is optional but if you haven’t tried it before you should. It’s a way to sneak in a serving of good for you vegetables and the cool tangy crispness of the coleslaw really complements the meat well… just sayin’
Thinly slice up about 1/4 head of green cabbage and toss into a medium bowl.
(you could easily make 1/2 of this recipe by using just a can of tomatoes and leaving out the rotel and using 1/2 of the other ingredients)
2 pork tenderloins (about 1 pound each), cut into fourths
1 can tomatoes (diced, crushed…)
1 can diced tomatoes and chilies (Rotel)
2 Tbs brown sugar
4 gloves garlic, chopped
2 Tbs dijon mustard
1 1/2 tsp salt
1/4 tsp ground pepper
1 tsp cider vinegar
Combine both cans of tomatoes, sugar, garlic, mustard, salt & pepper in a heavy saucepan or dutch oven. Add in chunks of meat and turn to coat with sauce. Bring to a boil and then reduce to a simmer and cover. Cook for 25-30 minutes until meat is fork tender. Remove meat from pan to cool. Keep sauce at a simmer and reduce to 1/2 it’s volume, about 20 minutes. Shred pork with forks or by pulling apart. Return meat to pan. Add in cider vinegar, stir to combine. Serve!
1/4 head green cabbage thinly sliced
1/4 cup mayo
1 Tbs cider vinegar
1/4 tsp celery seed
Put cabbage in medium bowl. Whisk together mayo, vinegar, and celery seed. Season with salt and pepper. Pour over cabbage and toss to coat.