Shredded Pork Sandwich


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Serving Size: 1 sandwich


  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 teaspoon mustard
  • 1/3 cup light mayonnaise
  • 3 tablespoons cider or white vinegar
  • 1 package (14-16 ounces) coleslaw mix
  • 2 cups shredded pork (from Slow Cooker Pork Chili)
  • 4 whole wheat buns
  • 4 tablespoons barbecue sauce


  1. Mix sugar, salt, mustard, and mayonnaise together in a large bowl. Add vinegar and stir with a wire whisk or fork.
  2. Add the coleslaw mix to the bowl. Stir until ingredients are mixed well. You will use half the coleslaw for the sandwiches. You can use the other half as a side or with another meal.
  3. Thaw shredded pork from the Slow Cooker Pork Chili if it is frozen. Reheat in the microwave for 2 minutes. Stop and stir. Reheat for 1 more minute. The temperature should be 165ºF.
  4. Layer 1/2 cup shredded pork on bottom of 1 whole wheat bun. Put 1 tablespoon barbecue sauce on shredded pork. Put 1/2 cup coleslaw on barbecue sauce. Put top of 1 whole wheat bun on coleslaw.


Coleslaw will keep for 4 days in the refrigerator if it is covered.

Look for coleslaw that is labeled ready to eat or triple washed.

This is a very quick meal because the pork is already prepared.

Nutrition Facts

4 Servings Per Recipe
Serving Size: 1 sandwich

Amount Per Serving

Calories 430

% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 110mg
Sodium 620mg
Total Carbohydrates 37g
Dietary Fiber 5g
Total Sugars 15g
Added Sugars
Protein 40g

Vitamin D 0.3mcg
Calcium 173mg
Iron 2.7mg
Potassium 653mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently available for the recipe. We will be updating the information shortly.