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Healthy Makeover: Pulled Pork Sandwich

  • 4servings
  • 45minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, C, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) water

  2. 1 1/2 teaspoon(s) salt-free chili powder

  3. 1 teaspoon(s) smoked paprika

  4. 1 teaspoon(s) dry mustard powder

  5. Salt

  6. Pepper

  7. 1 pound(s) pork tenderloin , cut into 2-inch-thick medallions

  8. 3 cup(s) shredded cabbage mix for coleslaw

  9. 2 tablespoon(s) apple cider vinegar

  10. 1 teaspoon(s) apple cider vinegar

  11. 2 tablespoon(s) snipped fresh chives

  12. 1 tablespoon(s) spicy brown mustard

  13. 2 teaspoon(s) spicy brown mustard

  14. 1/3 cup(s) barbecue sauce

  15. 4 soft whole wheat hamburger buns , lightly toasted

Instructions Jump to Ingredients ↑

  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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