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Lighter Pulled Pork Sandwiches

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Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into balance.

Source: Everyday Food, March 2009
Total Time Prep Servings

Ingredients

Directions

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Reviews

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How would you rate this recipe?
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  • warrinwd
    11 MAR, 2012
    Worst pork tenderloin recipe I've tried. Tasted like pork cooked in tomato juice. Really needed more spice to be "pulled pork". I heated up the leftovers with 1/2 bottle of barbeque sauce and it was okay but wasn't "light". Won't make it again
    Reply
  • NewEngMom
    11 JUL, 2009
    This is a great make ahead option but if you're used to a southern barbeque sandwich, it's just not the same.
    Reply
  • plbearden
    30 APR, 2009
    Just how "light" is this recipe? How about including nutritional info???
    Reply
  • kitchenvamp
    30 APR, 2009
    ahhh...the western part of the state is tomatoe based....the eastern..vinegar based...
    Reply
  • tizzylish
    30 APR, 2009
    Sorry. Classic North Carolina barbeque does not contain tomatoes of any kind.
    Reply
  • kyezbak
    30 APR, 2009
    i have made similar to this with tenderloins several times, however, i do it in the crock pot and let it cook for several hours to ensure that the meat is tender and it shreds. 20 minutes of cooking is not long enough to allow for shredding.
    Reply
  • lrohrer
    13 MAR, 2009
    Shredding the pork was difficult! It was definitely not tender enough. Although the end product was quite good, I don't think I would make it again because of struggling with the pork.
    Reply
  • lrohrer
    13 MAR, 2009
    Shredding the pork was difficult! It was definitely not tender enough. Although the end product was quite good, I don't think I would make it again because of struggling with the pork.
    Reply
  • JMertz
    11 MAR, 2009
    I thought this recipe was easy to make and pretty good. I would also reccommend simmering the pork a little longer, I had to slice and then shred what I had after simmering for around 30 minutes. Overall it was tasty, my husband liked it, and I would make it again - it was much better the next day as well.
    Reply
  • krjohns
    24 FEB, 2009
    To be honest, I had higher hopes for this recipe. It's pretty easy but I found that I needed to triple the cooking time to get the pork to shred. I thought it was okay but my husband loved it.
    Reply

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