The other day, a friend of mine mentioned making Pulled Pork sandwiches and I thought I should give it a try. There are many versions of pulled pork. Here's an easy, tasty, recipe from Taste of Home.
- 1 boneless pork shoulder butt roast (3 to 4 pounds) (I used pork tenderloins) seasoned with salt
- 1 jar (18 ounces) apricot preserves (I used a 10 oz. jar)
- 1 large onion, chopped (I used half of a large sweet onion)
- 2 tablespoons reduced-sodium soy sauce (I used one tbsp reg. soy & 1 tbsp. Worcestershire sauce)
- 2 tablespoons Dijon mustard
- (I also added a tsp. of red pepper flakes and 3 whole garlic cloves which baked in their skins only to be slipped out and mashed in with the pulled pork at the end)
- Hamburger buns, split, optional
- Cut pork roast in half; place in a 4- or 5-qt. slow cooker. Combine
- the preserves, onion, soy sauce and mustard; pour over roast. Cover
- and cook on low for 8-10 hours or until meat is tender.
- Remove meat; cool slightly. Skim fat from cooking juices (I didn't do this) . Shred pork
- with two forks and return to slow cooker; heat through. Serve on
- buns, if desired. Yield: 12 servings.
- Recipe courtesy of Taste of Home.
To modify this recipe, I used pork tenderloins and cooked them in a casserole dish set in a 325 degree Fahrenheit oven for 4 hours. At three and a half hours into the cooking, I pulled the pork out of the oven and pulled it apart with a fork. By this time it was already tender enough to do so. I put it back in the oven for another 30 minutes so that all of the juices incorporated with the pulled meat. Delicious!
Nutrition Facts: 1/2 cup (calculated without buns) equals 296 calories, 11 g fat (4 g saturated fat), 67 mg cholesterol, 248 mg sodium, 29 g carbohydrate, trace fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.