Pulled Pork Sandwich

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 Good Housekeeping, 2012
Show: Drop 5 Lbs with Good Housekeeping Episode: Meal and Lifestyle Makeover

Photo: Pulled Pork Sandwich

TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 servings
LEVEL: Easy

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
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How