WHY IT’S LIGHT Many versions of North Carolina pulled pork are made with pork shoulder, but this one uses tenderloin for less fat. Use light or dark brown sugar depending on your taste preference; dark offers a more pronounced molasses flavor. Plenty of light cabbage slaw on top brings the sandwich into balance.
Recipe information
Yield
serves 4
Ingredients
1
1
2
1
1
1
1
1
1
1
4
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Step 3
Shred pork with two forks, and return to sauce; stir in remaining teaspoon vinegar. Serve pork on rolls, topped with cabbage mixture.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 369
Step 6
Fat: 11.2g (2.5g Saturated Fat)
Step 7
Protein: 30.2g
Step 8
Carbohydrates: 38.2g
Step 9
Fiber: 6.7g