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Lighter Pulled Pork Sandwiches

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.

  • prep: 20 mins
    total time: 1 hour
  • servings: 4

Ingredients

  • 1 can (15 ounces) crushed tomatoes in puree
  • 1 tablespoon brown sugar
  • 2 garlic cloves, finely chopped
  • 1 tablespoon spicy brown mustard
  • Coarse salt and ground pepper
  • 1 pork tenderloin (about 1 pound), cut into 4 pieces
  • 1/4 cup light mayonnaise
  • 1 tablespoon plus 1 teaspoon cider vinegar
  • 1/4 teaspoon celery seed
  • 1/4 head small green cabbage, shredded
  • 4 whole-wheat rolls, split

Directions

  1. Step 1

    In a medium saucepan, stir together tomatoes, sugar, garlic, mustard, and 1/2 cup water; season with salt and pepper. Bring to a boil; add pork, and simmer, covered, until tender, 18 to 20 minutes. Transfer pork to a plate to cool. Simmer sauce over medium, uncovered, until reduced by half, about 20 minutes.

  2. Step 2

    Meanwhile, make slaw: In a bowl, whisk together mayonnaise, 1 tablespoon vinegar, celery seed, and 1 tablespoon water; season with salt and pepper. Add cabbage, and toss to coat.

  3. Step 3

    Shred pork with 2 forks, and return to sauce; stir in 1 teaspoon vinegar. Serve pork on rolls, topped with slaw.

Source
Everyday Food, March 2009

Reviews (10)

  • 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

  • 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.

  • 30 Apr, 2009

    Just how "light" is this recipe? How about including nutritional info???

  • 30 Apr, 2009

    ahhh...the western part of the state is tomatoe based....the eastern..vinegar based...

  • 30 Apr, 2009

    Sorry. Classic North Carolina barbeque does not contain tomatoes of any kind.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.