Pulled Pork Sandwiches with Apricot Bourbon Barbecue Sauce and Coleslaw Recipe

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Ingredients

  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1 Tbsp whole grain mustard
  • 2 Tbsp sugar
  • 1 Tbsp horseradish
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tablespoons apple cider vinegar
  • Package of coleslaw mix (One of my few Sandra Lee moments but SO convenient!)
  • For the Pork:2-3 lb pork tenderloin:
  • 2 cans of Dr. Pepper (I had it so I used Diet Dr. Pepper)
  • For the sauce (from Fine Cooking - http://www.finecooking.com/recipes/hickory-smoked-ribs-apricot-burbon-barbecue-sauce.aspx):
  • 2 Tbsp butter
  • 1 medium yellow onion, chopped
  • 2 medium cloves garlic, finely chopped
  • 1 large jar (18 oz) apricot preserves
  • 1 cup (12 oz jar) Heinz chili sauce
  • 2 Tbsp molasses
  • 1/2 cup plus 1 Tbs. bourbon
  • 1/3 cup cider vinegar
  • 1/4 cup packed light brown sugar
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp mustard (Dijon, spicy or wholegrain preferably)

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 785g
Calories 1599  
Calories from Fat 666 42%
Total Fat 75.61g 95%
Saturated Fat 23.79g 95%
Trans Fat 0.01g  
Cholesterol 77mg 26%
Sodium 3769mg 157%
Potassium 1497mg 43%
Total Carbs 138.46g 37%
Dietary Fiber 4.1g 14%
Sugars 116.33g 78%
Protein 8.24g 13%
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