Bobby's Sweet and Spicy Pork and Slaw Sandwich

Recipe courtesy of Bobby Deen
Show: Not My Mama's Meals Episode: Smoke 'Em If You Got 'Em
TOTAL TIME: 3 hr 5 min
Prep: 15 min
Inactive Prep: 2 hr
Cook: 50 min
YIELD: 6 servings


  • 2 teaspoons smoked paprika
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 2 teaspoons dark brown sugar
  • 1/2 teaspoon cayenne pepper
    • 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
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    For the dry rub: Mix together the paprika, black pepper, salt, brown sugar and cayenne pepper.

    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.

    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.

    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.

    Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired.

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