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Pulled Pork Sandwich with Apricot Barbecue Sauce and Coleslaw
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Pulled Pork Sandwiches with Apricot Bourbon Barbecue Sauce

Pulled pork is flavored with a fantastic blend of bourbon and apricot jam; it's terrific on a sandwich with coleslaw.
Course Pork
Cuisine American
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 8 Servings
Calories 489kcal
Author Barb

Ingredients

For the Coleslaw

  • ½ cup Greek yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 2 tablespoon sugar
  • 1 tablespoon horseradish
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons apple cider vinegar
  • 5-6 cups shredded cabbage or package of coleslaw mix, one of my few Sandra Lee moments but SO convenient!

For the Pork:

  • 2-3 lb pork tenderloin
  • 24 ounces Dr. Pepper 2 cans

For the sauce:

  • 2 tablespoons butter
  • 1 medium yellow onion chopped
  • 2 medium cloves garlic finely chopped
  • 18 ounces apricot preserves
  • 12 ounces Heinz chili sauce
  • 2 tablespoons molasses
  • ½ cup plus 1 Tbs. bourbon
  • ⅓ cup cider vinegar
  • ¼ cup packed light brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons whole grain mustard
  • ½ - 1 medium Serrano or jalapeño chiles seeded and finely chopped

Instructions

To Make the Coleslaw

  • Mix all ingredients except the coleslaw mix with a whisk until smooth.
  • Put coleslaw mix in a large mixing bowl; pour on the dressing and mix well to combine. Chill for at least an hour before serving..

To Make the Pork

  • Put the tenderloin into a crock-pot and cover with the Dr. Pepper. Cook on low for 7-8 hours. (I wanted to cook mine overnight so did it on the lowest setting of warm for 10 hours.
  • Remove from the crockpot and dispose of the Dr. Pepper. Allow to cool a bit until it can be handled.
  • Put the meat on a cutting board and using 2 forks, shred the meat, Start by putting your forks in the center and pull them both to the outer edge of the meat; It should come apart easily; if it does not, it needs to be cooked longer.

To Make the Sauce

  • Melt the butter in a 3 qt heavy saucepan over medium heat. Add the chopped onions and saute for at least 5 minutes until they start to brown.
  • Add the garlic and cook until fragrant, approximately 1 minute.
  • Add the remainder of the ingredients except for 1 tablespoon of bourbon. Cook for 20-30 minutes on low until well blended and thickened. Remove from heat and add the remaining tablespoon of bourbon. Mix well.
  • Cool slightly and add to the shredded pork. Depending on how much pork you have, you may have extra sauce; store any extra in fridge.

To Make the Sandwich

  • Layer pork and sauce on a fresh bun, top with a big spoonful of coleslaw and top with top of hamburger bun. Serve with additional slaw and chips.

Nutrition

Serving: 1Serving | Calories: 489kcal | Carbohydrates: 71g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 616mg | Potassium: 755mg | Fiber: 2g | Sugar: 54g | Vitamin A: 293IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 2mg