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BBQ Pork Sandwich - This juicy BBQ Pork Sandwich is filled with delicious sliced pork, homemade BBQ sauce and served on a soft bread roll with fresh and crunchy slaw.

BBQ Pork Sandwich with Slaw

This juicy BBQ Pork Sandwich is filled with delicious sliced pork, homemade BBQ sauce and served on a soft bread roll with fresh and crunchy slaw.
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Course: Main Course
Cuisine: American
Keyword: asian bbq pork sandwich, BBQ Pork Sandwich, bbq pork sandwich recipes, bbq pork sandwich toppings, bbq sliced pork sandwich, Quick easy sauce for pulled pork, sliced bbq pork sandwich
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • Oven proof casserole dish or baking tray
  • Saucepan
  • Stovetop
  • Large frying pan (if not using a casserole dish)

Ingredients

  • 500 g pork tenderloin fillet
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • ½ cup tomato sauce ketchup
  • 1 teaspoon Dijon mustard
  • 2 tablespoon dark soy sauce
  • 2 tablespoon apple cider vinegar
  • 2 teaspoon honey
  • 2 teaspoon olive oil
  • 1 Lebanese cucumber
  • 1 red capsicum
  • ½ bunch coriander
  • 2 carrot
  • 1 lemon
  • ¼ cup whole egg mayonnaise
  • ¼ teaspoon smoked paprika
  • 4 bread rolls
  • Salt and pepper

Instructions

  • Preheat your oven to 220 C and get out an oven proof casserole dish, or line a baking tray with foil. Remove pork from the fridge.
    500 g pork tenderloin fillet
    Line a baking tray with foil.
  • Make BBQ sauce by mixing brown sugar, garlic powder, tomato sauce, Dijon mustard, dark soy sauce, apple cider vinegar, and honey. Gently simmer over low heat for 5 minutes.
    1 tablespoon brown sugar, 1 teaspoon garlic powder, ½ cup tomato sauce, 1 teaspoon Dijon mustard, 2 tablespoon dark soy sauce, 2 tablespoon apple cider vinegar, 2 teaspoon honey
    Make BBQ sauce by mixing brown sugar, garlic powder, tomato sauce, Dijon mustard, dark soy sauce, apple cider vinegar, honey, salt and pepper. Simmer over low heat.
  • Pat the pork dry and season with ¼ teaspoon salt and pepper. Heat a large frying pan or oven proof casserole dish over medium-high, add oil then cook the tenderloin, turning every 1-2 minutes, until browned on all sides.
    500 g pork tenderloin fillet, 2 teaspoon olive oil, Salt and pepper
    Cook seasoned tenderloin in a frying pan or casserole dish.
  • Once browned, spoon a tablespoon of BBQ sauce on the fillet and place in the oven for 15 minutes (or longer if you have a very large fillet).
    TIP: Don’t use more sauce or it will burn.
    Spoon 1 tablespoon of BBQ sauce on the fillet.
  • Prep your veggies. For kids, slice your child’s portion of cucumber into batons and peel carrot and chop into batons.
    For adults, finely slice cucumber and finely slice capsicum. Chop coriander leaves and stalks. Julienne carrots.
    1 Lebanese cucumber, 1 red capsicum, ½ bunch coriander, 2 carrot
    Slice kid's portion of cucumber and carrot into batons. For adults, finely slice cucumber and capsicum. Chop coriander leaves and stalks and julienne carrots.
  • Make a lemon mayo by juicing lemon into a bowl and mixing mayonnaise and smoked paprika.
    1 lemon, ¼ cup whole egg mayonnaise, ¼ teaspoon smoked paprika
    Mix lemon juice, mayonnaise and smoked paprika into a bowl.
  • Once pork fillet has cooked, rest for at least 5 minutes, then slice and pour over most of the remaining BBQ sauce.
    Slice cooked pork fillet and pour over BBQ sauce.
  • Serve kids carrot, cucumber and capsicum. Slice pork and place on bread rolls.
    For adults, layer capsicum, carrots, cucumber and coriander on rolls, top with lemon mayo, pork and BBQ sauce. Mix leftover carrot, cucumber, coriander and mayo to make slaw, and serve on the side.
    1 Lebanese cucumber, 1 red capsicum, ½ bunch coriander, 2 carrot, 4 bread rolls
    BBQ Pork Sandwich - To serve, layer capsicum, carrots, cucumber and coriander on bread rolls, then top with lemon mayo, pork and BBQ sauce.

Nutrition

Calories: 505kcal | Carbohydrates: 50g | Protein: 33g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 1210mg | Potassium: 998mg | Fiber: 4g | Sugar: 24g | Vitamin A: 6417IU | Vitamin C: 58mg | Calcium: 117mg | Iron: 4mg