Lighter Pulled Pork Recipes

Steps:

• 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.
• 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.
• Shred pork with 2 forks, and return to sauce; stir in 1 teaspoon vinegar. Serve pork on rolls, topped with slaw.

Steps:

• Heat the olive oil in a pan and use it to lightly brown the sides of the tenderloin.
• Place tenderloin and bbq sauce in a slow cooker and cook on low for about 4-5 hours.
• Remove from the slowcooker and shred the meat. Serve and enjoy.

Steps:

• In a medium saucepan, stir together tomatoes (with purée), sugar, garlic, mustard, and 1/2 cup water; season with salt and pepper. Bring to a boil; add pork, cover, and simmer until tender, 18 to 20 minutes. Transfer pork to a plate to cool. Continue to simmer sauce (uncovered) over medium heat until reduced by half, about 20 minutes.
• Meanwhile, in a small bowl, whisk together mayonnaise, 1 tablespoon vinegar, the celery seeds, and remaining 1 tablespoon water; season with salt and pepper. Add cabbage, and toss to coat.
• Shred pork with two forks, and return to sauce; stir in remaining teaspoon vinegar. Serve pork on rolls, topped with cabbage mixture.
• nutrition information
• (Per Serving)
• Calories: 369
• Fat: 11.2g (2.5g Saturated Fat)
• Protein: 30.2g
• Carbohydrates: 38.2g
• Fiber: 6.7g

Steps:

• Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.