Classic Pulled Pork – with 88% Less Fat!
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% less fat! Plus, salt-free chili powder keeps the sodium under control.
Prep Time: 15 min
Total Time:30 min
Serves: 4
Related:7 Healthy BBQ Recipes to Try This Summer
Ingredients:
- 1 tablespoon(s) water
- 1 1/2 teaspoon(s) salt-free chili powder
- 1 teaspoon(s) smoked paprika
- 1 teaspoon(s) dry mustard powder
- Salt
- Pepper
-1 pound(s) pork tenderloin, cut into 2-inch-thick medallions
- 3 cup(s) shredded cabbage mix for coleslaw
- 2 tablespoon(s) apple cider vinegar
- 1 teaspoon(s) apple cider vinegar
- 2 tablespoon(s) snipped fresh chives
- 1 tablespoon(s) spicy brown mustard
- 2 teaspoon(s) spicy brown mustard
- 1/3 cup(s) barbecue sauce
- 4 soft whole wheat hamburger buns, lightly toasted
Related:9 Easy-to-Make Side Dishes
Directions:
1. Fill 6-quart saucepot with 1 inch water and add steamer insert. Cover; heat to boiling on high. Reduce heat to medium.
2. 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.
3. Meanwhile, in medium bowl, toss cabbage mix with 2 tablespoons vinegar, chives, 1 tablespoon mustard, and 1/8 teaspoon salt; set aside.
4. Transfer pork to plate. Discard water in pot; remove steamer. When cool enough to handle, shred pork into bite-size pieces.
5. 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.
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