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Rating: 3.29 stars
48 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 19
  • 2 star values: 7
  • 1 star values: 3

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.

Everyday Food, March 2009

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Recipe Summary

prep:
20 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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Reviews (10)

48 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 19
  • 2 star values: 7
  • 1 star values: 3
Rating: Unrated
03/11/2012
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
Rating: Unrated
07/11/2009
This is a great make ahead option but if you're used to a southern barbeque sandwich, it's just not the same.
Rating: Unrated
04/30/2009
Just how "light" is this recipe? How about including nutritional info???
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Rating: Unrated
04/30/2009
ahhh...the western part of the state is tomatoe based....the eastern..vinegar based...
Rating: Unrated
04/30/2009
Sorry. Classic North Carolina barbeque does not contain tomatoes of any kind.
Rating: Unrated
04/30/2009
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.
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Rating: Unrated
03/13/2009
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.
Rating: Unrated
03/13/2009
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.
Rating: Unrated
03/11/2009
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.
Rating: Unrated
02/24/2009
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.