Photo: Pulled Pork Recipe
Notes
This tender and juicy pulled pork starts with a surprising choice: pork tenderloin. By simmering large pieces of pork tenderloin in a tangy sauce and then shredding it with two forks the result is tender pork tossed with lots of rich flavorful sauce. The final touch is a crunchy broccoli slaw with a mustardy dressing.
Ingredients
- 3 teaspoons vegetable oil, divided
- 1 small onion, chopped
- 2 cloves garlic, chopped
- Kosher salt and freshly ground pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup ketchup
- 1/3 cup plus 1 tablespoon apple cider vinegar
- 2 tablespoons molasses
- 1 pork tenderloin, about 1 pound, cut into 4 pieces
- 1 tablespoon whole grain mustard
- 3 cups (6 ounces) broccoli slaw
- 6 whole wheat hamburger rolls, split
In a large Dutch oven heat 2 teaspoons of oil over medium heat. Add the onion and garlic and season with salt and pepper. Cook until softened and lightly browned, 5 minutes. Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted, 1 minute more. Stir in the broth, ketchup, 1/3 cup vinegar, and molasses. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes
Meanwhile, in a medium bowl whisk the remaining 1 teaspoon of oil with the remaining 1 tablespoon of vinegar and the mustard. Add the broccoli slaw and toss well. Season with salt and pepper to taste and set aside.
Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened, about 5 minutes. Remove from the heat.
Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on a bun with the slaw on the sandwich or on the side.
Copyright 2010 Television Food Network, G.P. All rights reserved
Nutritional analysis per serving (without broccoli slaw)
Calories 289; Total Fat 8g (Sat Fat 1.6g, Mono Fat 2.3g, Poly Fat 3g) ; Protein 21g; Carb 36g; Fiber 4g; Cholesterol 49mg; Sodium 570mg
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By lisapat79
on April 02, 2013
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I am not an expert cook and I have never made pulled pork before. I was scared (so was my husband because like the poster below said, it looked like boiled pork and way too much liquid. BUT then I followed the directions EXACTLY and after pulling the pork and adding it back to the liquid it turned into the most amazing sauce, not liquidy at all.
We are not a spicy family but we found that this had a great combination with a little bit of heat. I am making this again on the weekend for my daughters birthday!
So easy, So Awesome!!!!
(I used, pork chops, bone out, in a big pot on the stove and cooked it a little longer
By motherjuggs
Appleton, WI
on February 11, 2013
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This recipe creates nothing more than a boiled pork chop. The chunks don't shred, you end up slicing it. You taste a little cinnamon. If you want a true pulled pork recipe, this is not what you are looking for. Save the tenderloin for homemade chops or something else. This will disappoint you if you want a bar b que type flavor.
By judy loves cooking
Surrey BC
on October 30, 2012
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Tasty, but I cooked mine on stovetop and simmered for a couple hours, until it was falling apart, and served on a bun toasted in the george forman grill.
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