American · Lunch
Pulled Pork Sandwich (Low-Calorie)
Pulled pork sandwich built on lean pork tenderloin, dry-rubbed with smoked paprika and spices, slow-braised in low-sodium chicken stock until it shreds, then tossed in a light apple cider vinegar barbecue sauce. Piled onto a whole wheat bun with crisp cabbage slaw dressed in cider vinegar for a lighter smokehouse classic.
$4
15 minsPrep
120 minsCook
135 minsTotal
MediumLevel
Nutrition per serving
379Calories
46.4gProtein
8.6gFat
39.4gCarbs
13.3gSugar
6.4gFiber
812mgSodium
130mgChol
2.1gSat Fat
642mgPotassium
72mgCalcium
1.8mgIron
0.7mcgVitamin B12
9.2mgVitamin C
low-calorie
protein-rich
high-fiber
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Pat the pork tenderloin dry and rub all over with smoked paprika, cayenne, brown sugar, salt and pepper.
2
Sear
Heat the olive oil in a heavy pot over medium-high and brown the pork on all sides for 4 minutes until a deep crust forms.
3
Braise
Pour the chicken stock and half the apple cider vinegar into the pot, cover and braise over low for 105 minutes until the pork pulls apart with forks.
4
Reduce
Uncover and simmer the liquid over medium for 4 minutes until it thickens to a glaze coating the shredded meat, then stir the barbecue sauce through and toss shredded cabbage with the remaining cider vinegar.
5
Plate
Pile the saucy pulled pork onto the whole wheat bun base, top with the cider slaw and close the bun to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork tenderloin
- 2 tsp2 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp brown sugar
- 1 cup240ml low-sodium chicken stock
- 4 tbsp60ml barbecue sauce
- 2 tbsp30ml apple cider vinegar
- 22 whole wheat bun (140g)
- 2 cup140g cabbage
- 2 tsp2 tsp olive oil
- a pinch of salt and black pepper
