Pulled pork sandwiches are a treat that I never indulge in, mostly because they’re made with pork butt, an economical cut of fat-laden meat made tender by long, slow cooking in flavorful sauce. Sounds good, doesn’t it, with the exception of the fat-laden part?
Weight Watchers Magazine to the rescue — the January/February issue features a slow cooker recipe using lean pork tenderloin. I tried it yesterday and was delighted with the results. To me, this is bonafide (almost) barbecue without the guilt. Pulled pork sandwiches, back on the menu!
The sauce ingredients given in the recipe are basic. We got a bottle of super-spicy barbecue sauce for Christmas that we topped our sandwiches with and it really kicked up the flavor. Our leftover pork got a shot of the hot sauce before going into the fridge.
1 1/2 cups thinly sliced green cabbage
1 1/2 red onions, thinly sliced
1/4 cup cider vinegar
1/4 cup ketchup
1/4 cup packed brown sugar
2 Tbsp. water
1 Tbsp tomato paste
1/2 tsp. hot paprika (smoked paprika, if you have it)
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. salt
1 (1-lb.) pork tenderloin
4 (3 1/2-oz.) whole wheat rolls, warmed
Combine 1 cup of the cabbage, 1 sliced onion, vinegar, ketchup, brown sugar, water and tomato paste in a 6-qt. slow cooker.
Combine paprika, chili powder, cumin and salt on a plate. Rub seasonings all over pork and place pork in slow cooker. Cover and cook on LOW for 6-8 hours, until pork is tender.
When cool enough to handle, coarsely shred meat with two forks and stir back into the sauce in slow cooker. To serve, place 3/4 cup pork mixture on bun and top with remaining raw cabbage and red onion.
WW PP per serving: 8