Carolina Pulled Pork Sandwiches

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NUTRITION per serving: 361 Calories; 9g Fat; 31g Protein; 37g Carbohydrate; 5g Dietary Fiber; 79mg Cholesterol; 375mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates. Points: 7

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  • 4

Ingredients

  • 1 (15-oz.) can crushed tomatoes in puree
  • 1 tablespoon brown sugar
  • 2 cloves garlic, pressed
  • 1 tablespoon spicy brown mustard
  • 1/2 cup water
  • Salt and pepper, to taste
  • 1 pound lean pork tenderloin, cut into 4 pieces
  • 1/4 cup low fat mayonnaise
  • 1 tablespoon plus 1 teaspoon cider vinegar
  • 1/4 teaspoon celery seed
  • 1 tablespoon water
  • 1/4 head green cabbage, shredded
  • 4 whole wheat rolls, split

Preparation

Step 1

In a medium saucepan with a tight-fitting lid, stir together tomatoes, brown sugar, garlic, mustard and 1/2 cup of water; season with salt and pepper. Bring to a boil; add pork, cover and simmer until pork is fork-tender, 18 to 20 minutes. Transfer pork to a plate and cool. Cover sauce and simmer over medium heat until reduced by half, about 20 minutes. Meanwhile, whisk together 1 tablespoon of vinegar, the celery seed and 1 tablespoon of water; season with salt and pepper. Add cabbage and toss to coat. Shred pork with 2 forks and return to the sauce; stir in 1 teaspoon of vinegar. Serve pork in rolls topped with slaw.

SERVING SUGGESTION: A relish tray of baby carrots, cherry tomatoes and green bell pepper slices.
GLUTEN FREE: Make sure tomatoes, mustard and vinegar are gluten free. Use your favorite gluten free rolls.

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