What about pulled pork sandwiches or are they too much like sloppy joes? I think Gail is correct about the sloppy joes this time around but in the future I'd just plan "sneak attacks." CL has a really good pulled pork sandwich made with pork tenderloin that might work with the biscuits:
Barbecue Pork-and-Coleslaw Hoagies
From Cooking Light
1 (1-pound) pork tenderloin
1/2 cup spicy barbecue sauce (such as Kraft Spicy Cajun), divided
2 1/2 cups packaged cabbage-and-carrot coleslaw
2 1/2 tablespoons low-fat sour cream
1 1/2 tablespoons light mayonnaise
1 1/2 teaspoons sugar
2 1/2 teaspoons prepared horseradish
4 (2 1/2-ounce) hoagie rolls with sesame seeds
Dill pickle slices (optional)
Trim fat from pork; cut pork in half lengthwise. Brush the pork with 3 tablespoons barbecue sauce. Place pork on a broiler pan coated with cooking spray, and broil for 15 minutes or until a thermometer registers 155° (slightly pink); turn pork occasionally. Cut into 1/4-inch-thick slices.
While pork is cooking, combine the coleslaw and the next 4 ingredients (coleslaw through horseradish) in a medium bowl; set aside.
Combine the pork and 3 tablespoons barbecue sauce. Brush cut sides of bread with 2 tablespoons barbecue sauce. Divide the pork evenly among bottom halves of rolls. Top each roll half with about 1/2 cup coleslaw and pickles (if desired); cover with roll tops.
Note: The pork can also be grilled. Place pork on a grill rack coated with cooking spray, and and grill 15 minutes or until thermometer registers 155' (slightly pink). turning pork occasionally.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 398 (23% from fat); FAT 10.2g (sat 3.6g, mono 4g, poly 1.7g); PROTEIN 34g; CARB 45g; FIBER 3.4g; CHOL 88mg; IRON 4.6mg; SODIUM 717mg; CALC 106mg;
Cooking Light, SEPTEMBER 2000
Or, heck, couldn't you just slather them with butter as a side and serve them with soup or chili?
Now, I don't know about you, but with me a feeling of fitness and well-being always lends extra zest to the cocktail hour ~ Christopher Hitchens