Lighter Pulled Pork Sandwiches

Prep Time:
20 mins
Total Time:
1 hrs

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.


  • 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


  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. 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. 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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