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
    recipe tools


    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.

    On TV

    ON AIR

    what's hot

    Sugar Showdown

    Get Cooking Channel on your TV.