Chipotle BBQ Pork Sandwiches

PREP: 20 min.

GRILL: 20 min.

YIELD: 4 servings

I first made these for a summer cookout with guests who love traditional BBQ pork sandwiches but wanted something lighter. They loved these and didn’t miss the extra calories one bit. Crunchy coleslaw tames the heat!

Ingredients

1/2 cup barbecue sauce

1 Tbsp. honey

2 chipotle peppers in adobo sauce, chopped

1 pork tenderloin (1 lb.)

1-1/2 cups coleslaw mix

2 Tbsp. reduced-fat sour cream

2 Tbsp. reduced-fat salad dressing

1 Tbsp. Dijon mustard

4 hamburger buns, split

Directions

1. In a small bowl, combine the barbecue sauce, honey and peppers. Set aside 1/4 cup until serving.
2. Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°, basting occasionally with remaining barbecue sauce. Let stand for 5 minutes before slicing.
3. Meanwhile, combine the coleslaw mix, sour cream, dressing and mustard. Brush cut sides of buns with reserved barbecue sauce. Cut pork into 1/4-in. slices; place on bun bottoms. Top with coleslaw and bun tops.