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Bobby's Sweet and Spicy Pork and Slaw Sandwich

  • Level: Easy
  • Total: 3 hr 5 min
  • Active: 15 min
  • Yield: 6 servings
  • Nutrition Info
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Dry Rub: 

2 teaspoons smoked paprika

2 teaspoons black pepper

2 teaspoons salt

2 teaspoons dark brown sugar

1/2 teaspoon cayenne pepper


3 pounds pork tenderloin

1 tablespoon canola oil

1 cup apple juice

1/4 cup apple cider vinegar

3 tablespoons BBQ sauce, plus more for serving

1 tablespoon chopped garlic

1 tablespoon grated fresh ginger root

6 whole-wheat hamburger buns

Coleslaw, for serving

Mustard, optional, for serving

Pickle chips, optional, for serving


  1. For the dry rub: Mix together the paprika, black pepper, salt, brown sugar and cayenne pepper. 
  2. For the pork: Sprinkle the dry rub all over the pork tenderloins and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking. 
  3. Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don't want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally. 
  4. Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer. 
  5. Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired.
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