Finger-lickin' flavor: That's what you expect from pulled pork - and what we pulled off with our recipe redo. The iconic sandwich, reinvented with spice-rubbed lean pork tenderloin and topped with a vinegary slaw, is still delectable - and has 88-percent less fat! Plus, salt-free chili powder keeps the sodium under control.
Recipe courtesy of Good Housekeeping
Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 1/2 teaspoons salt-free chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dry mustard powder
  • Salt
  • Pepper
  • 1 pound pork tenderloin, cut into 2-inch-thick medallions
  • 3 cups shredded cabbage mix for coleslaw
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons snipped fresh chives
  • 1 tablespoon spicy brown mustard
  • 2 teaspoons spicy brown mustard
  • 1/3 cup barbecue sauce
  • 1 tablespoon water
  • 4 soft whole wheat hamburger buns, lightly toasted

Directions

Watch how to make this recipe.

Fill 6-quart saucepot with 1 inch water and add steamer insert. Cover; heat to boiling on high. Reduce heat to medium. In small bowl, combine chili powder, smoked paprika, dry mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Rub spices all over pork. Place pork in steamer; cover and steam 18 to 20 minutes or until pork is 145 degrees F in center, turning over once. 

Meanwhile, in medium bowl, toss cabbage mix with 2 tablespoons vinegar, chives, 1 tablespoon mustard, and 1/8 teaspoon salt; set aside. 

Transfer pork to plate. Discard water in pot; remove steamer. When cool enough to handle, shred pork into bite-size pieces. 

Return pork to saucepot. Stir in barbecue sauce, 1 tablespoon water, and remaining 2 teaspoons mustard and 1 teaspoon vinegar. Cook on medium until hot, stirring frequently. Divide pork and slaw among buns. 

Serve each sandwich with: corn on the cob (60 calories) with smoky butter made from 2 teaspoons light butter (35 calories) and a pinch of smoked paprika. 

Nutritional Information (per serving):Calories 300; Total Fat 6g; Saturated Fat 1.5g; Cholesterol 60mg; Sodium 690mg; Total Carbohydrate 33g; Dietary Fiber 5g; Protein 27g

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