BBQ Pork Sliders with Pear Slaw

Makes 6 Servings


  • 1-1/2 qt. Pacific Northwest Canned Pear halves or slices, in juice
  • 3/4 cup low-fat mayonnaise
  • 2 Tbsp. each reserved pear juice and cider vinegar
  • 1/4 cup chopped parsley
  • salt and pepper, to taste
  • 4 cups shredded cabbage
  • 1-1/2 cups golden raisins
  • 1 cup shredded carrots
  • 12 oz. shredded BBQ pork
  • 6 hamburger buns

    Drain pears reserving juice. Dice pears and set aside. Whisk together mayonnaise, 2 Tbsp. pear juice and cider vinegar. Stir in parsley and season with salt and pepper. Refrigerate until ready to use. In large bowl combine diced pears, cabbage, raisins and carrots. Toss with dressing to coat thoroughly. To serve, place 2 oz. BBQ pork on bottom half of each hamburger bun. Top evenly with Pear Slaw, then top bun. Serve any remaining slaw on the side.

    NUTRITION (Per Serving)
    Calories: 410
    Protein: 14g
    Carbohydrate: 81g
    Fiber: 8g
    Fat: 7g
    Sodium: 840mg
    Cholesterol: 20mg