Asian Pork Barbecue Sandwiches

Perk up the flavor of a "tired ol' " barbecue sandwich by using a tasty new sauce.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 20%
  • Fat: 7.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 23.8g
  • Carbohydrate: 40.1g
  • Fiber: 1.7g
  • Cholesterol: 54mg
  • Iron: 2.8mg
  • Sodium: 741mg
  • Calcium: 92mg


  • Cooking spray
  • 3 (4-ounce) boneless center-cut loin pork chops, trimmed and thinly sliced crosswise
  • 4 (1.9-ounce) onion buns, toasted (such as Earth Grains)
  • 1 cup packaged shredded red cabbage (such as Fresh Express) or about 1/4 of 1 small cabbage
  • 12 sandwich-cut bread-and-butter pickles (optional)


  1. Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Add pork, and sauté 2 minutes or until pork is done. Add barbecue sauce to pan; toss pork with sauce.
  2. Spoon pork mixture evenly onto bottom halves of buns; top each with 1/4 cup red cabbage and, if desired, pickle slices. Top with top halves of buns.
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