Recipes
Return to previous pagePork Barbecue Buns
(3 ratings)
Everyone loves “cue” and this fast barbecue-on-a-bun is easy enough for a busy weeknight.
- Preparation Time: 12 minutes
- Cooking Time: 16 minutes
- Total Time: 28 minutes
- Servings: 4
Ingredients
- 4 cups pre-grated cabbage mix
- 4 tablespoons cider vinegar, divided
- 2 teaspoons kosher salt or sea salt, divided
- 1 1/4 pounds pork tenderloin, cut crosswise into 1/2-inch strips
- cooking spray
- 1 large yellow onion, chopped
- 1/3 cup bottled barbecue sauce
- 4 multi-grain hamburger buns, toasted
Instructions
- In a large bowl, combine the cabbage mix, 2 tablespoons of the vinegar, 1 teaspoon of the salt, 1/2 teaspoon of the pepper and Splenda or stevia (if using). Toss to mix and let stand while making the pork.
- Stack 2 slices of the pork on top of each other and cut down through the stack creating 1/4-inch thick strips. Continue with the remaining pork until it’s all cut into thin strips. Place in a bowl and toss with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
- Spray a large non-stick or cast-iron skillet with cooking spray and warm over high heat. Add half the pork and cook, stirring, until just cooked through, about 3 minutes. Using a slotted spoon, transfer the pork to a plate and repeat with the remaining pork.
- Add the onion to the pan and cook, stirring frequently until lightly browned, about 5 minutes. Stir in the barbecue sauce, 2 tablespoons of the vinegar and the pork and toss until pork is warmed through. Place the bun bottoms on four plates and top with the pork and the bun tops. Serve with the cole slaw.
Tips
- If you prefer, this can be made with 1 1/4 pounds boneless, skinless chicken breast instead of the pork and use 1 tablespoon of oil instead of the cooking spray.
Client Comments
- Alyssa Baker
- 4/21/2010
- Oddly enough, pork was what I was defrosting when this popped up as recipe of the day. I had all the ingredients, so I thought I would try it. It had potential, but my bbq sauce was apple cinnamon (won in a basket raffle) and I grew up on my grandpa's home-smoked pulled pork, so it definitely did not have the same flavor profile. Big portion, though, and very filling.
- Fran W-J
- 9/22/2008
- I used my food processor to shred the chicken/pork for this...made twice the helpings :)
- Laura
- 7/29/2008
- Very Good - I grilled the pork first then sliced it, makes a great planned left over.
- Jeana
- 4/28/2008
- This is so good, and very filling! I used two wheat rolls instead of one big bun, and makes you feel like you get two for one! : )
