Yield
Makes 4 servings

Prep: 15 min., Grill: 15 min., Stand: 5 min. If you're short on time, feel free to pick up shredded barbecue pork from your favorite 'cue joint.

How to Make It

Step 1

Trim fat from pork; cut pork in half lengthwise. Brush evenly with 1/4 cup barbecue sauce.

Step 2

Coat cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Place pork on cooking grate, and grill, covered with grill lid, 15 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning pork occasionally. Let stand 5 minutes.

Step 3

Stir together coleslaw and next 5 ingredients in a medium bowl.

Step 4

Slice pork into thin strips, and toss with 2 Tbsp. barbecue sauce. Brush cut sides of bread evenly with remaining 6 Tbsp. barbecue sauce. Divide pork evenly onto bottom halves of rolls; top each with about 1/2 cup coleslaw mixture and cover with roll tops. Serve with additional pickle spears, if desired.

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