Name: BBQ pulled pork sandwiches
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 1 serving
Ingredients: 6 oz pork shoulder, trimmed of fat and cut into 1-inch pieces; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 1/4 cup tomato sauce; 1 tbsp apple cider vinegar; 3/4 tsp brown sugar; 3/4 tsp Worcestershire sauce; 3/4 tsp smoked paprika; 1/4 tsp chili powder; 1/4 tsp salt; 2 tbsp water; 1 burger bun, split; 2 oz green cabbage, shredded; 1 1/2 tbsp nonfat Greek yogurt; 3/4 tsp Dijon mustard

Instructions

Prep 15 min · Cook 1 hr 45 min

In a small pot, combine the pork, onion, garlic, tomato sauce, brown sugar, Worcestershire sauce, chili powder, half the smoked paprika, half the vinegar, water, and half the salt. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 90 minutes until the meat is tender, checking once or twice to ensure the pot hasn't dried out. Done when tender and easy to shred, 165°F.
Uncover the pot and increase the heat to medium-low. Use two forks to shred the pork directly in the pot. Stir in the remaining smoked paprika. Simmer uncovered for 10 to 15 minutes, stirring often, until the sauce is thick enough that a spoon dragged through the pot leaves a clear trail and the sauce clings to the meat. Done when sauce clings to meat.
While the pork reduces, whisk the Greek yogurt, Dijon mustard, remaining vinegar, and remaining salt in a medium bowl. Fold in the shredded cabbage to coat well.
Heat a skillet over medium heat. Place the bun halves cut side down and toast for 2 minutes until golden. Place the bottom bun on a plate, top with the BBQ pork and the cabbage slaw, then finish with the top bun.

Nutrition

Ingredients

Instructions

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