Pulled pork sandwiches

Pulled pork sandwich

This is the second time I’ve made this recipe, and I think I’m almost there with customizing it to our tastes. The first time I made it we both wanted it much spicier, so I’ve changed the recipe a bit to give it more zip. Also, we left off the coleslaw as neither of us likes mayo at all.

Ingredients:
* 1 can (15 ounces) crushed tomatoes in puree (I used fire roasted crushed tomatoes from Henry’s)
* 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 tablespoon Tabasco (maybe more if you like a lot of heat)
* 1 teaspoon rice vinegar
* 4 whole-wheat rolls, split (we used toasted honey-wheat bread)

1. Combine tomatoes, brown sugar, garlic, mustard, salt and pepper in a medium pot with a lid. Bring to a boil, add pork pieces, cover and simmer about 20 minutes.

2. Remove pork and set aside to cool. Continue to simmer tomato mixture until reduced by about half (20 minutes or so)

3. Shred pork with two forks or your hands, return to reduced tomato mixture. Stir, and add Tabasco and vinegar.

4. Serve on buns or toast.

Makes 4 large sandwiches.

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2 Responses to “Pulled pork sandwiches”

  1. Wendy Says:

    Wow, looks delicious and quick, I’ll have to try it. Much healthier than Nick’s current favorite sandwich I found here –when I do it, I omit some of the butter, still tastes great, still probably used close to a whole stick.

    I dig the new blog! Any chance you backed up the old one right before they turned off the lights? It’s pretty easy to import it to wordpress.

  2. Wendy Says:

    Ha, dumbass me, I forgot the link:
    http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/

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