BBQ Pork and Pear Slaw Sandwich

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BBQ Pork and Pear Slaw Sandwich

Ingredients

  • 3 cups Pacific Northwest Canned Pear halves or slices, in juice, drained and juice reserved
  • 4 cups shredded cabbage
  • 1-1/2 cups golden raisins
  • 1 cup shredded carrots
  • 1 cup Pear Slaw Dressing (recipe follows)
  • 12 ounces shredded barbecue pork, hot
  • 6 hamburger buns
  • PEAR SLAW DRESSING
  • 3/4 cup mayonnaise
  • 2 tablespoons reserved pear juice
  • 2 tablespoons apple cider vinegar
  • 1/4 cup chopped parsley
  • Kosher salt and freshly ground black pepper, to taste

Method

Dice the drained pears and add them to a bowl with the cabbage, raisins and carrots. Toss the contents of the bowl with the dressing, mixing well to coat the ingredients thoroughly.

To serve, place 2 ounces barbecue pork on the bottom half of each hamburger bun and top with 1 cup pear slaw. Cover with the top bun and serve remaining slaw on the side.

PEAR SLAW DRESSING

In a small bowl, whisk together the mayonnaise, reserved pear juice and vinegar. Stir in the parsley and season to taste with salt and pepper. Cover and refrigerate until ready to use.

Makes 1 cup

Servings

Makes 6 Servings

Nutrition

  • Calories: 520
  • Calories from Fat: 130
  • Fat: 15g
  • Saturated Fat: 3g
  • Cholesterol: 30mg
  • Sodium: 800mg
  • Carbohydrate: 87g
  • Dietary Fiber: 10g
  • Sugar: 56g
  • Protein: 14g
  • Vitamin A: 130% DV
  • Vitamin C: 35% DV
  • Calcium: 15% DV
  • Iron: 20% DV

Ingredients

  • 12 cups Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
  • 16 cups shredded cabbage
  • 6 cups raisins, golden
  • 6 cups shredded carrots
  • 4 cups Pear Slaw Dressing (recipe follows)
  • 3 pounds barbecue pork, hot
  • 24 whole grain hamburger buns
  • PEAR SLAW DRESSING
  • 3 cups mayonnaise
  • 2/3 cup Pacific Northwest Canned Pear juice
  • 1/2 apple cider vinegar
  • 1 cup fresh parsley, coarsely chopped
  • 2 teaspoons freshly ground black pepper
  • Kosher salt to taste

Method

In a large bowl, combine the pears, cabbage, carrots and raisins. Add the dressing and gently toss to coat the ingredients evenly and thoroughly. Cover and refrigerate at least 45 minutes before serving.

To serve, place 2-ounces barbecue pork on the bottom half of each bun and top with 1 cup pear slaw. Cover with top bun and serve. Pear Slaw can also be served on the side, as an accompaniment to the barbecue.

PEAR SLAW DRESSING

In a large bowl, whisk together the mayonnaise, reserved pear juice, and vinegar. Stir in the parsley and pepper, and season to taste with salt if needed. Cover and refrigerate at least 1 hour before serving.

Makes 4 cups

Servings

Makes 24 servings (2-ounces pork and 1 cup slaw)

Nutrition

  • Calories: 520
  • Calories from Fat: 130
  • Fat: 15g
  • Saturated Fat: 3g
  • Cholesterol: 30mg
  • Sodium: 800mg
  • Carbohydrate: 87g
  • Dietary Fiber: 10g
  • Sugar: 56g
  • Protein: 14g
  • Vitamin A: 130% DV
  • Vitamin C: 35% DV
  • Calcium: 15% DV
  • Iron: 20% DV

Ingredients

  • 1-1/2 qt. Pacific Northwest Canned Pear halves, in juice, drained with juice reserved, and diced
  • 2 qt. shredded cabbage
  • 3 cups raisins, golden
  • 3 cups shredded carrots
  • 2 cups Pear Slaw Dressing
  • 1-1/2 lb. barbecue pork, hot
  • 12 whole grain hamburger buns
  • PEAR SLAW DRESSING (Makes 2 cups)
  • 1-1/2 cups mayonnaise, low fat
  • 1/3 cup Pacific Northwest Canned Pear juice
  • 1/2 cup fresh parsley, coarsely chopped
  • 1/4 cider vinegar
  • 1 tsp. pepper, black, ground

Method

In a bowl combine pears, cabbage, carrots. Add the Pear Slaw Dressing and gently toss to coat. Cover and refrigerate at least 45-60 minutes before serving. For each serving, place 2 oz. barbecue pork inside each bun and top with 1 cup pear slaw, top bun and serve. Or serve Pear Slaw on the side to accompany the barbecue.

PEAR SLAW DRESSING

In a bowl, whisk together all ingredients. Cover and refrigerate at least 1 hour before serving. Use as directed above.

Servings

Makes 12 1-cup Servings (2 oz. pork + 1 cup slaw)

Nutrition

  • Calories: 520
  • Calories from Fat: 130
  • Fat: 15g
  • Saturated Fat: 3g
  • Cholesterol: 30mg
  • Sodium: 800mg
  • Carbohydrate: 87g
  • Dietary Fiber: 10g
  • Sugar: 56g
  • Protein: 14g
  • Vitamin A: 130% DV
  • Vitamin C: 35% DV
  • Calcium: 15% DV
  • Iron: 20% DV