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.
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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.