“Sliced roast pork simmers with in a hot and zesty barbecue sauce and is served North Carolina-style piled on sandwich rolls and topped with coleslaw.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the soup and pork in a 10-inch skillet over medium heat until the mixture is hot and bubbling, stirring occasionally. Season with the hot sauce.
- Divide the pork and sauce among the rolls. Top with the coleslaw and lettuce.
Nutrition
Amount Per Serving (4 total)
- Calories
- 197 cal
- 10%
- Fat
- 5.5 g
- 8%
- Carbs
- 4.1 g
- 1%
Based on a 2,000 calorie diet
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