This tender and juicy pulled pork starts with a surprising choice: pork tenderloin. By simmering large pieces of pork tenderloin in a tangy sauce and then shredding it with two forks the result is tender pork tossed with lots of rich flavorful sauce. The final touch is a crunchy broccoli slaw with a mustardy dressing.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3 teaspoons vegetable oil
- 2 cloves garlic, chopped
- 1 small onion, chopped
- Kosher salt and freshly ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup ketchup
- 2 tablespoons molasses
- 1/3 cup plus 1 tablespoon apple cider vinegar
- 1 pork tenderloin (about 1 pound), cut into 4 pieces
- 1 tablespoon whole-grain mustard
- 3 cups broccoli slaw (6 ounces)
- 6 whole-wheat hamburger rolls, split
Instructions
- In a large Dutch oven, heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the chili powder, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes.
- Meanwhile, in a medium bowl, whisk the mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a large bowl. Add the broccoli slaw and toss well. Season with salt and pepper and set aside.
- Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the Dutch oven to medium high and cook the sauce until thickened, about 5 minutes.
- Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on the buns with the slaw on the sandwiches or on the side.
Nutrition Facts
| Calories | 289 |
| Total Fat | 8 grams |
| Saturated Fat | 1.6 grams |
| Cholesterol | 49 milligrams |
| Sodium | 570 milligrams |
| Carbohydrates | 36 grams |
| Dietary Fiber | 4 grams |
| Protein | 21 grams |
Reviews
Fast and flavorful! Kids loved it!
Excellent and FAST! Have made this recipe three times now. We also have a 3-hour version in a Big Green Egg cookbook and this quick quick quick version comes out just as good! We tripled the recipe recently with a 3 lb. pork butt and it still came out great… and QUICK. We do not use this recipe’s slaw. We use the BGE recipe for regular cabbage cole slaw, which I prefer.
I never leave reviews but am making an exception so that others do not waste good ingredients on a bad recipe – this is awful and should be removed from the internet. Seriously, do not make this!
The recipe was just ok. I followed it step by step and watched the video too. I found out I am not a fan of cinnamon,apple cider vinager and molasses in meat dishes as this recipe calls for. So back in the pan it went.
I had to refix this dish, to mellow our the first flavors.
Added hickory liquid Smoke, Yoshida Sauce, topped off with some black pepper. Dish was a bit more palletable.
Very tasty
yummy
Awesome!
I am very suprised at how fast the pork cooked and absorbed the flavor! Will definitely make it again!!!!
Maybe even use some ancho chillies sauce to make it into a barbacoa for tacos
This recipe is such a quick way to make pulled pork and it was super tasty with the pork tenderloin. I will be making this again. I followed exact recipe. Thanks. Love it!
This recipe was great. I was worried about the cinnamon taste because of some previous reviews so I cut that in half. I didn’t have molasses so I substituted that for 1.5 tbsp of brown sugar. This caused my sauce to stay really really runny after cooking it on the stove. So I added corn starch (mixed it with water first) and put it in the oven, covered, for 1 hour at 400. It was perfect. The meat shredded and the sauce thickened. I probably could have used 2 pork tenderloins instead of just one for the amount of sauce this recipe makes.