Quick Pulled Pork Sandwiches

Total Time:
1 hr 10 min
Prep:
25 min
Inactive:
15 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 teaspoons vegetable oil
  • 2 cloves garlic, chopped
  • 1 small onion, chopped
  • Kosher salt and freshly ground black 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
  • 2 tablespoons molasses
  • 1/3 cup plus 1 tablespoon apple cider vinegar
  • 1 pork tenderloin (about 1 pound), cut into 4 pieces
  • 1 tablespoon whole-grain mustard
  • 3 cups broccoli slaw (6 ounces)
  • 6 whole-wheat hamburger rolls, split
Directions
Watch how to make this recipe.
  • In a large Dutch oven, heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the chili powder, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. 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 mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a large bowl. Add the broccoli slaw and toss well. Season with salt and pepper and set aside.

  • Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the Dutch oven to medium high and cook the sauce until thickened, about 5 minutes.

  • Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on the buns with the slaw on the sandwiches 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

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.


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    This recipe is featured in:

    Healthy Grilling & Summer Recipes