Pulled Pork Sliders with Cabbage Slaw

By courtneyepowell

Ingredients

• 1/2 c barbecue sauce
• 1 T chili powder
• 1/4-1/2 t cayenne pepper, to taste
• 1 lean pork tenderloin (1 1/4 lbs), excess fat trimmed, cut into three equal pieces
• 1 red onion, sliced
• 6 T nonfat plain Greek yogurt
• 2 T apple cider vinegar
• 1/2 t kosher salt
• 1/2 medium savoy cabbage, shredded
• 3 T sunflower seeds
• 12 whole wheat or multigrain dinner rolls, split
• cilantro leaves, for serving

Preparation

Step 1

In a medium Dutch oven or heavy bottomed pot, whisk together barbecue sauce, chili powder, cayenne and 1 c water. Add pork and half the onion. Bring mixture to a boil, reduce heat, and simmer, covered, 60-90 mins, until the meat is tender and can easily be shredded with two forks. Shred meat and keep warm.

Meanwhile, in a large bowl, whisk together yogurt, vinegar and salt. Add cabbage, remaining onion, and sunflower seeds; toss well to coat.

To serve, arrange roll bottoms on a large platter. Top with pulled pork, cabbage slaw, cilantro leaves and roll tops.