Lighter Pulled Pork Sandwiches Recipe

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Gallery Lighter Pulled Pork Sandwiches Recipe Summary prep: 20 mins total: 1 hr Servings: 4

Ingredients Ingredient Checklist 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 1/4 cup light mayonnaise 1 tablespoon plus 1 teaspoon cider vinegar 1/4 teaspoon celery seed 1/4 head small green cabbage, shredded 4 whole-wheat rolls, split

Gallery Lighter Pulled Pork Sandwiches

Recipe Summary prep: 20 mins total: 1 hr Servings: 4

Gallery

Lighter Pulled Pork Sandwiches     

Lighter Pulled Pork Sandwiches

Lighter Pulled Pork Sandwiches

Recipe Summary prep: 20 mins total: 1 hr Servings: 4

Recipe Summary

prep: 20 mins total: 1 hr

Servings: 4

prep: 20 mins

total: 1 hr

prep:

20 mins

total:

1 hr

Servings: 4

4

Ingredients

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 1/4 cup light mayonnaise 1 tablespoon plus 1 teaspoon cider vinegar 1/4 teaspoon celery seed 1/4 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.

Reviews (10)

 Add Rating & Review     48 Ratings   5 star values:        8    4 star values:        11    3 star values:        19    2 star values:        7    1 star values:        3        

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Reviews (10)

Add Rating & Review     48 Ratings   5 star values:        8    4 star values:        11    3 star values:        19    2 star values:        7    1 star values:        3       

Add Rating & Review

48 Ratings 5 star values: 8 4 star values: 11 3 star values: 19 2 star values: 7 1 star values: 3

48 Ratings 5 star values: 8 4 star values: 11 3 star values: 19 2 star values: 7 1 star values: 3

48 Ratings 5 star values: 8 4 star values: 11 3 star values: 19 2 star values: 7 1 star values: 3

• 5 star values: 8 4 star values: 11 3 star values: 19 2 star values: 7 1 star values: 3

  Martha Stewart Member     Rating: Unrated       03/11/2012   Worst pork tenderloin recipe I've tried. Tasted like pork cooked in tomato juice. Really needed more spice to be "pulled pork". I heated up the leftovers with 1/2 bottle of barbeque sauce and it was okay but wasn't "light". Won't make it again  
  
  Martha Stewart Member     Rating: Unrated       07/11/2009   This is a great make ahead option but if you're used to a southern barbeque sandwich, it's just not the same.  
  
  Martha Stewart Member     Rating: Unrated       04/30/2009   Just how "light" is this recipe? How about including nutritional info???  
  
  Martha Stewart Member     Rating: Unrated       04/30/2009   ahhh...the western part of the state is tomatoe based....the eastern..vinegar based...  
  
  Martha Stewart Member     Rating: Unrated       04/30/2009   Sorry. Classic North Carolina barbeque does not contain tomatoes of any kind.  
  
  Martha Stewart Member     Rating: Unrated       04/30/2009   i have made similar to this with tenderloins several times, however, i do it in the crock pot and let it cook for several hours to ensure that the meat is tender and it shreds. 20 minutes of cooking is not long enough to allow for shredding.  
  
  Martha Stewart Member     Rating: Unrated       03/13/2009   Shredding the pork was difficult! It was definitely not tender enough. Although the end product was quite good, I don't think I would make it again because of struggling with the pork.  
  
  Martha Stewart Member     Rating: Unrated       03/11/2009   I thought this recipe was easy to make and pretty good. I would also reccommend simmering the pork a little longer, I had to slice and then shred what I had after simmering for around 30 minutes. Overall it was tasty, my husband liked it, and I would make it again - it was much better the next day as well.  
  
  Martha Stewart Member     Rating: Unrated       02/24/2009   To be honest, I had higher hopes for this recipe. It's pretty easy but I found that I needed to triple the cooking time to get the pork to shred. I thought it was okay but my husband loved it.  
  

  Martha Stewart Member

  Rating: Unrated 03/11/2012

Worst pork tenderloin recipe I’ve tried. Tasted like pork cooked in tomato juice. Really needed more spice to be “pulled pork”. I heated up the leftovers with 1/2 bottle of barbeque sauce and it was okay but wasn’t “light”. Won’t make it again

Rating: Unrated

Rating: Unrated 07/11/2009

This is a great make ahead option but if you’re used to a southern barbeque sandwich, it’s just not the same.

Rating: Unrated 04/30/2009

Just how “light” is this recipe? How about including nutritional info???

ahhh…the western part of the state is tomatoe based….the eastern..vinegar based…

Sorry. Classic North Carolina barbeque does not contain tomatoes of any kind.

i have made similar to this with tenderloins several times, however, i do it in the crock pot and let it cook for several hours to ensure that the meat is tender and it shreds. 20 minutes of cooking is not long enough to allow for shredding.

Rating: Unrated 03/13/2009

Shredding the pork was difficult! It was definitely not tender enough. Although the end product was quite good, I don’t think I would make it again because of struggling with the pork.

Rating: Unrated 03/11/2009

I thought this recipe was easy to make and pretty good. I would also reccommend simmering the pork a little longer, I had to slice and then shred what I had after simmering for around 30 minutes. Overall it was tasty, my husband liked it, and I would make it again - it was much better the next day as well.

Rating: Unrated 02/24/2009

To be honest, I had higher hopes for this recipe. It’s pretty easy but I found that I needed to triple the cooking time to get the pork to shred. I thought it was okay but my husband loved it.

All Reviews for Lighter Pulled Pork Sandwiches

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All Reviews for Lighter Pulled Pork Sandwiches

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Reviews: Most Helpful

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