Recipes Ingredients Meat & Poultry Pork Recipes Lighter Pulled Pork Sandwiches 3.3 (48) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Servings: 4 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. 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 ¼ cup light mayonnaise 1 tablespoon plus 1 teaspoon cider vinegar ¼ teaspoon celery seed ¼ head small green cabbage, shredded 4 whole-wheat rolls, split Directions 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. 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. Rate it Print