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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This pulled pork recipe uses pork tenderloin, reducing the calorie count dramatically. It can be served on tortillas or a whole wheat bun, and is best served with a low-fat mayonnaise-based coleslaw and optionally hot peppers. Ingredients:
15 ounce tomatoes |
1 tablespoon brown sugar |
2 garlic cloves, finely chopped |
1 tablespoon dijon mustard |
4 tbsp cider vinegar |
2 tsp. worcestershire |
2 tsp. chili powder |
1/3 cup bbq sauce |
1/2 c. water |
1 salt |
1 pepper |
2 lb pork tenderloin |
Directions:
1. In a medium saucepan, stir together tomatoes, sugar, garlic, mustard, cider vinegar, worcestershire, chili powder, BBQ sauce and 1/2 cup water; season with salt and pepper. Bring to a boil; add pork (cut up into 4 -6 pieces - it's best cut in 3-inch long strips), and simmer on low until tender, about an hour. Transfer pork to a plate to cool.
2. Continue simmering sauce over medium, uncovered, until reduced by half, about 20 minutes.
3. During this time, use 2 forks to pull pork apart into strips. You can also make a low-fat coleslaw at this time using a head of shredded cabbage, 1/4 - 1/2 cup low-fat mayo, 1 tbsp of vinegar and some celery seed and lots of pepper.
4. Add the broken up pork to the sauce and simmer for another 20 minutes.
5. Serve on a tortilla or whole wheat bun, topped with coleslaw and some hot peppers. It's also really good with some old cheddar shredded on top.
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