Lighter Pulled Pork Sandwiches
Martha Stewart
Prep: 20 minutes Total: 1 hour
Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into balance.
Ingredients
Serves 4.
* 1 can (15 ounces) crushed tomatoes in puree
* 1 tablespoon brown sugar
* 2 garlic cloves, finely chopped
* 1 tablespoon spicy brown mustard
* Coarse salt and ground pepper
* 1 pork tenderloin (about 1 pound), cut into 4 pieces
* 1/4 cup light mayonnaise
* 1 tablespoon plus 1 teaspoon cider vinegar
* 1/4 teaspoon celery seed
* 1/4 head small green cabbage, shredded
* 4 whole-wheat rolls, split
Directions
1. In a medium saucepan, stir together tomatoes, sugar, garlic, mustard, and 1/2 cup water; season with salt and pepper. Bring to a boil; add pork, and simmer, covered, until tender, 18 to 20 minutes. Transfer pork to a plate to cool. Simmer sauce over medium, uncovered, until reduced by half, about 20 minutes.
2. Meanwhile, make slaw: In a bowl, whisk together mayonnaise, 1 tablespoon vinegar, celery seed, and 1 tablespoon water; season with salt and pepper. Add cabbage, and toss to coat.
3. Shred pork with 2 forks, and return to sauce; stir in 1 teaspoon vinegar. Serve pork on rolls, topped with slaw.