Uptown Barbecue Sandwich

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.


Makes 4 servings

Recipe from

Southern Living Cooking School


1 1/4 pounds pork tenderloin
3/4 cup spicy barbecue sauce, divided
Vegetable cooking spray
2 1/2 cups firmly packed packaged cabbage-and-carrot coleslaw mix
2 kosher dill pickle spears, chopped
2 1/2 tablespoons sour cream
1 1/2 tablespoons mayonnaise
1 tablespoon horseradish
1 teaspoon sugar
4 (2-oz.) onion rolls, split


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

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.

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

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.

April 2007
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