Photo: Brian Woodcock; Styling: Cindy Barr
Pile the slaw on the sandwich for a crunchy contrast to the tender grilled pork. Serve with smoky grilled corn: Brush 4 ears shucked corn with olive oil. Grill 8 minutes, turning occasionally. Sprinkle with 1 teaspoon smoked paprika. Serve with lime wedges.
How to Make It
Step 1
Preheat grill to high heat.
Step 2
Combine first 8 ingredients in a bowl, stirring well with a whisk. Reserve 1/4 cup ketchup mixture; set aside. Add pork to remaining ketchup mixture; turn to coat pork. Place pork on a grill rack coated with cooking spray; cover and grill 5 minutes. Turn pork over; grill 6 minutes or until a thermometer inserted in thickest portion registers 150°. Remove pork from grill; let stand 5 minutes. Cut pork diagonally across the grain into thin slices.
Step 3
Arrange buns, cut sides down, in a single layer on grill rack coated with cooking spray; grill 2 minutes or until golden brown and toasted.
Step 4
While pork grills, combine cabbage and remaining ingredients in a medium bowl; toss. Let stand 10 minutes; drain. Place one bottom bun half on each of 4 plates; divide sliced pork evenly among buns. Top each serving with 1 tablespoon reserved sauce and about 1/2 cup slaw. Place top halves of buns on sandwiches.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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Had to doctor the sauce and slaw