Pulled Pork & Coleslaw Sandwich

15 min

4 servings

These sammies scream summertime! A tasty way to enjoy leftover Pulled Pork.

Ingredients

  • 1⁄4 cup each 2% plain yogurt and mayonnaise
  • 1 tbsp Coleslaw Dressing Mix
  • 1 tbsp white vinegar
  • 1⁄2 small cabbage
  • 1⁄4 red onion
  • 4 medium-sized panini buns or chopped baguette
  • 2 cups prepared Pulled Pork, chilled or at room temperature
  • 1 pkg Pulled Pork Seasoning
  • 1 cup ketchup
  • 1⁄2 cup vinegar
  • 1⁄2 cup brown sugar
  • 1⁄4 cup water
  • 5 lbs (2.5 kg) boneless pork shoulder or butt roast

Preparation

  1. In a large bowl, stir together yogurt, mayo, dressing mix, and vinegar. Using the 4-in-1 Mandoline, set with the 1.5 mm slicer plate, thinly slice cabbage. You should have about 5 cups. Add to bowl; stir to combine. If making ahead, keep refrigerated, up to 3 days.
  2. Using 4-in-1 Mandoline, slice onion. Slice buns open and toast, if desired.
  3. Fill each bun with pork; add 1⁄4 cup coleslaw to each sandwich. Top with onion. Serve with remaining coleslaw on the side.

Nutritional Information

Per serving: Calories 470, Fat 18 g (Saturated 3.5 g, 0.1 0 g), Cholesterol 85 mg, Sodium 580 mg, Carbohydrate 41 g (Fiber 3 g, Sugars 13 g), Protein 33 g.

Tips

For added tang and freshness, give the red onion a little more love. Add sliced red onion to 4-Cup Prep Bowl. Using 2-in-1 Citrus Press, squeeze in juice from 1 lemon, then add a pinch each of sugar and salt. Using your hands, gently toss and squeeze onion to help soften it slightly.

Perfectly Balance Your Plate

This is a perfectly balanced plate.