BBQ Pork and Pear Slaw Sandwich

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

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
  • 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 (Makes 2 cups)
    1-1/2 cups mayonnaise, low fat
    1/3 cup Pacific Northwest Canned Pear juice
    1/2 cup parsley, fresh, minced
    1/4 cider vinegar
    1 tsp. pepper, black, ground
    In a bowl, whisk together all ingredients. Cover and refrigerate at least 1 hour before serving. Use as directed above.

    NUTRITION (Per Serving)
    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