Wolfpack Porkers on buns with Red Slaw Recipe Sushibarowner

• For the Porkers -1 whole pork tenderloin about 1.5 lbs 1/2 cup K.C. Masterpiece Barbecue Sauce 1/2 cup olive oil 1 teaspoon minced garlic 1 teaspoon salt 1 teaspoon ground red pepper
• For the Red Slaw - 1 small head of green cabbage, chopped finely 2 medium carrot grated 1 small sweet onion, thinly sliced 1 red bell pepper, sliced thinly in strips 3/4 cup of K.C. Masterpiece Barbecue Sauce 1/4 cup apple cider vinegar 2 tablespoons of your favorite pickle relish 1 teaspoon Chipotle Hot Sauce
• 8 Hot dog buns

1. For the meat -Place all ingredients in a sealable plastic bag in fridge overnight.
2. Grill tenderloin at game over a medium fire till meat thermometer reaches 145 for medium or 160 for well done.
3. Let rest 5 minutes Slice in half length wise and then cut diagonal slices about a 1/2 inch thick so you have elongated half moon shapes.
4. For the Red Slaw Mix all ingredients in a large bowl.
5. Keep in food storage container with lid in fridge.
6. Can be made morning of or night before game.
7. Toast 8 hot dog buns lighlty.
8. Place 3 slices of meat across inside of bun with charred side up and top with a spoon of Red slaw.

porkers, head of green cabbage, buns

Taken from www.chowhound.com/recipes/wolfpack-porkers-buns-red-slaw-30048 (may not work)