Tasty Tuesday: Best Pulled Pork Sandwiches Ever!

Happy Tuesday everyone! I'm so excited because I have been harassing Deanna for months to share her pulled pork recipe with me, and today I finally get to share it with y'all! 

For those who are new to my Tasty Tuesday segment, here is a little bit about my sister in law Deanna, who is the woman behind the recipes!

Hi, I'm Deanna! I'm a wife to an amazing husband and mommy to our adventurous 2 year old son, Matthew. I live for family, nutrition & fitness, and of course a good book- especially the kind that help me make delicious food! I have a BS in Health Science, I became a Beachbody coach in June 2015, and am currently working on my Holistic Nutrition degree!

Deanna posted a picture of her healthier version of pulled pork on Instagram a few months back, and my mouth pretty much started watering immediately! My inner Texan started craving BBQ in a major way and I knew that I needed the recipe! Deanna and I both got busy and I forgot to follow through on getting the recipe from her, but when she started doing the Tasty Tuesday segment of the blog, I knew her pulled pork recipe would make the best post ever! So here is Deanna, and her thoughts on her healthier pulled pork! ;)

 

Hi guys! I don't know about you, but I love comfort food. Sadly, I don't love the calories that come with it! Fortunately, I love finding ways to make delicious comfort foods healthier so that my family and I can enjoy them more often! In this recipe’s case, the original recipe was not all that bad to begin with, so I tweaked it just a bit to make it an even healthier and tastier comfort food option for your family and mine!

I chose to use a sprouted grain bun instead of wheat, added dry mustard, changed out plain salt for Himalayan Pink salt (Celtic sea salt is another great alternative), olive oil versus vegetable, agave nectar instead of molasses (I NEVER use molasses, but I do use agave! It’s an ingredient that goes a long way), and used vegetable broth instead of chicken broth.

I hope you enjoy this recipe as much as my family! It’s a BBQ favorite you don’t have to feel bad about devouring.

Healthier Pulled Pork Sandwiches

3 Teaspoons Olive Oil, divided use

1 onion, diced

2 cloves garlic, chopped

1 teaspoon of each, Himalayan Pink salt and cracked pepper

2 teaspoons chili powder

1 teaspoon cumin

½ teaspoon cayenne pepper, less if you want mild spiciness

1 teaspoon mustard powder, optional- adds a great flavor if you have the spice on hand

½ teaspoon cinnamon

1 ½ cups vegetable broth

1/3 cup ketchup, organic preferred

1/3 cup apple cider vinegar plus 1 Tablespoon for divided use

2 Tablespoons Agave nectar

1 pork tenderloin, approx. 1lb, quartered

1 Tablespoon whole grain mustard

Broccoli Slaw, 4oz

Sprouted grain hamburger rolls, thawed and split- I like ‘Ezekiel’ or ‘Angel’, found in the frozen section

Cooking Instructions

1. In a large sauce pan heat 2 teaspoons of olive oil over medium heat for about 30 seconds.  Add onion, garlic, salt and pepper.  Stir frequently until onion is translucent, about 5 minutes.

2. Add the rest of the spices: Chili powder, cumin, cayenne pepper, mustard powder, cinnamon, stir and cook additional minute.

3. Stir in vegetable broth, ketchup, 1/3 cup vinegar, and agave nectar.  Bring to a simmer then add the 4 pork pieces.  Cover with lid, simmer until pork is cooked through, approx. 20 minutes.  Check with meat thermometer: Pork should cook to 160°F internal temp.

4. While cooking pork, whisk remaining tablespoon of olive oil with the whole grain mustard.  Add broccoli slaw and toss to coat.  Add salt and pepper if desired.

5. Remove pork to cutting board when cooked through and let it rest for 5 minutes.  Increase the heat on the sauce to medium-high and stir frequently until it thickens, approx. 5 minutes.  If needed, add 1 tablespoon cornflower to thicken sauce.  Remove from heat.

6. Shred the pork and add it back into the sauce.  Toss to coat, let set for about 5-10 minutes, stirring occasionally to re-coat and absorb sauce.

7. Warm sprouted grain hamburger buns and cut in half. Serve on a full sprouted grain bun or bun half to make it an open-faced, healthier option.

To find the original recipe visit:
http://www.foodnetwork.com/recipes/food-network-kitchens/pulled-pork-recipe.html

If you like Deanna's recipes or want to learn more about the Beachbody Weight Loss Program, feel free to contact Deanna at:

mcclellandeanna89@gmail.com

Or find her on Facebook (Deanna McClellan) or Instagram (dmac830) 

 

Happy eating friends!