BBQ 'n' Slaw Sandwiches

Yield: 15 servings (serving size: 1/3 cup barbecue and 2 tablespoons coleslaw on each bun)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 26%
  • Fat: 9.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.2g
  • Carbohydrate: 38.1g
  • Fiber: 2.3g
  • Cholesterol: 51mg
  • Iron: 2.4mg
  • Sodium: 835mg
  • Calcium: 75mg


  • 1 (3-pound) boneless pork loin roast, trimmed and cut in half crosswise
  • 1 cup water
  • 1 (18-ounce) bottle barbecue sauce
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 cups packaged cabbage-and-carrot coleslaw
  • 1/3 cup light coleslaw dressing
  • 15 (2-ounce) hamburger buns


  1. 1. Place roast and water in a 4-quart electric slow cooker. Cover with lid; cook on high-heat setting 7 hours or until meat is tender. Drain; discard cooking liquid. Return pork to slow cooker; shred with 2 forks. Stir in barbecue sauce and next 4 ingredients (through pepper). Reduce to low-heat setting; cover and cook 1 hour.
  2. 2. Combine coleslaw and dressing; toss well.
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