Claude’s Barbecued Pork & Coleslaw Sandwiches

barbecue pulled pork 


Makes: 6 servings


  • 3 tablespoons cider vinegar
  • 4 teaspoons sugar
  • 2 teaspoons canola oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon mustard seeds
  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 carrot, shredded
  • Salt & freshly ground pepper to taste
  • 2 12-ounce pork tenderloins, trimmed
  • 6 Sesame or other large rolls, split 

Marinade pork for 15- 20 minutes in Claude's BBQ Brisket Marinade

Make coleslaw:

Whisk together vinegar, sugar, oil, Dijon mustard, celery seeds and mustard seeds in a mixing bowl. Add green and red cabbage and carrots; toss well. Season with salt and pepper.

Cook pork and assemble sandwiches:

Preheat the broiler. Place tenderloins on a broiler pan and season with salt and pepper. Broil 4 inches from the heat until lightly browned, about 6 minutes. Turn the tenderloins over and broil until the internal temperature registers 160°F, 6 to 7 minutes longer. (The center should be juicy with just a trace of pink.)

Let the meat stand for 5 minutes before cutting into thin strips. Add Claude's Western Style BBQ Sauce to the meat and toss well.

To assemble the sandwiches: Layer the coleslaw and the pork mixture inside rolls.

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