30-minute Beed Beef Sandwiches with Slaw

I have been a cooking machine since I got home from Cali! I’ve gone on a serious cooking bender – fish tacos! BBQ pork! steak with red wine sauce (I don’t even eat steak)! Would you also like a homemade chocolate chip cookie after dinner? Umm…. yes please.

It’s my last few weeks with the family before I move into my new apartment downtown and I am letting my kitchen addiction get the absolute best of me. So I hope you all enjoy the next couple weeks of posts with real meals (like this BBQ pork!) because after that you can look forward to more creative posts like “12 ways to use Ramen” and “How to a stretch a jar of peanut butter“.

And now back to the really good stuff – these 30-minute BBQ Sandwiches with Slaw! I saw these in last month’s Cooking Light magazine and had been DYING to mess around with the recipe! They were a huge huge hit. The tangy BBQ sauce with the sweet and salty slaw topping is the perfect combo. The bright and fresh chopped veg compliments the spicy pork deliciously! Plus these are much lower cal and lower fat than traditional BBQ pulled pork sandwiches – and like 6 hours faster! Just around 296 calories and 4 grams of fat each 🙂 Woo! Win win.

Ingredients :

• 1/2 cup ketchup
• 3 tablespoons cider vinegar
• 1 tablespoon lower-sodium soy sauce
• 2 teaspoons Dijon mustard
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground ginger
• 1 (1-pound) pork tenderloin, trimmed and halved lengthwise
• Cooking spray
• 4 (1 1/2-ounce) whole wheat hamburger buns
• 2 cups prepackaged cole slaw vegetable mix (NOT pre-made coleslaw, I’m talking about just the chopped up veg to save us some time!)
• 2 thinly sliced green onions
• 2 teaspoons sugar
• 1/2 teaspoon kosher salt

How to Make Beed Beef Sandwiches :

Step 1

Spray a grill pan with cooking spray and heat over medium-high heat.

Step 2

Combine first 8 ingredients in a bowl, stirring well with a whisk. Reserve 1/4 cup ketchup mixture; set aside. Add pork to remaining ketchup mixture; turn to coat pork. Place pork on a grill pan an cook 7 minutes. Turn pork over; cook 8 minutes or until a thermometer inserted in thickest portion registers 150°. Remove pork from grill; let stand 5 minutes. Cut pork diagonally across the grain into thin slices.

Step 3

While pork cooks, combine cabbage and remaining ingredients in a medium bowl; toss. Let stand 10 minutes; drain. Place one bottom bun half on each of 4 plates; divide sliced pork evenly among buns. Top each serving with 1 tablespoon reserved sauce and about 1/2 cup slaw. Place top halves of buns on sandwiches.

Beed Beef Sandwiches Tips :

Use the Right Cut of Beef : Choose cuts like chuck roast, brisket, or top round—they shred or slice well after slow cooking.

Season Generously : Before cooking, rub beef with salt, pepper, garlic powder, onion powder, and herbs like thyme or rosemary.

Slow Cook for Tenderness : Use a slow cooker or oven at low temperature (around 275°F/135°C) to break down tough connective tissue.

Choose the Right Bread : Crusty rolls like ciabatta, hoagies, or French baguettes hold up well to juicy beef.

Frequently Asked Questions (FAQ)

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