Pork And Slaw Sandwiches
|Lean ground pork||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned no salt added tomato sauce||8 Ounce (1 Can)|
|Brown sugar||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Dry mustard||1 Teaspoon|
|Liquid smoke||1 Teaspoon|
|Shredded red cabbage||1 1⁄2 Cup (24 tbs)|
|Chopped granny smith apple||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Low fat pineapple yogurt||1⁄2 Cup (8 tbs)|
|Curry powder||3⁄4 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Whole wheat hamburger buns||6 (Reduced Calorie)|
Cook pork and onion in a nonstick skillet over medium heat until pork is browned, stirring until it crumbles.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Return pork mixture to skillet; add tomato sauce and next 5 ingredients.
Bring to a boil; cover, reduce heat and simmer 15 minutes, stirring occasionally.
Set aside, and keep warm.
Combine cabbage and next 5 ingredients in a bowl; stir well.
Spoon pork mixture evenly onto bottom halves of buns; top evenly with cabbage mixture.
Top with remaining bun halves.