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Pulled Pork Barbecue

Pulled Pork Barbecue

 Ingredients:

  • 1 whole pork tenderloin, (about 1 pound), all fat trimmed
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Vegetable cooking spray
  • 1/2 cup finely chopped onion
  • 1-1/2 teaspoons minced garlic
  • 1 can (15 ounces) crushed tomatoes, undrained
  • 1 tablespoon cider vinegar
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon maple extract
  • 1/4 teaspoon liquid smoke
  • 1 to 2 teaspoons chili powder
  • 2-1/2 teaspoons Equal® for Recipes
    or 8 packets Equal® sweetener
    or 1/3 cup Equal® Spoonful™
  • Salt and pepper, to taste
  • 6 multigrain hamburger buns, toasted

  • Equal® sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.

    • Directions:

    1. Rub pork with 1 teaspoon chili powder and the garlic powder; place in baking pan. Bake in pre-heated 425°F oven until pork is well browned and juices run clear, 30 to 40 minutes. Let stand 10 to 15 minutes. Cut into 2 to 3 inch slices; shred slices into bite-size pieces with a fork.
    2. Spray medium saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, about 5 minutes. Add remaining ingredients, except Equal®, salt, pepper, and buns, to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until a medium sauce consistency, 10 to 15 minutes. Stir in Equal®. Season to taste with salt and pepper. Stir pork into sauce; cook until hot, 2 to 3 minutes. Spoon mixture into buns.

    Yield: Makes 6 servings.

    Nutritional Information:
    Each serving provides:    		 amount per serving
    Calories 252
    Protein 21 g
    Total Carbohydrates 29 g
    Total Fat 5 g
    Cholesterol 49 mg
    Sodium 447 mg
    Food Exchanges: 2 bread, 2-1/2 lean meat
    35% calorie reduction from traditional recipe

    Source: With permission from Merisant/Equal Company. Equal® sweetener is a registered trademark of the Merisant Company.

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    This entry was posted on Saturday, October 4th, 2008 at 3:07 pm and is filed under PORK. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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