Tangy Pulled Pork sandwiches
Original recipe, as published in Taste of Home, February / March 2010.
Prep time 10 minutes, cook time 4 hours, yield 4 servings
1 Lb pork tenderloin
1 cup ketchup
2 Tbsp. plus 1-1/2 tsp. brown sugar
2 Tbsp. plus 1-1/2 tsp. cider vinegar
1Tbsp. plus 1-1/2 tsp. Worcestershire sauce
1 Tbsp. spicy brown mustard
1/4 tsp. pepper
4 kaiser rolls, split
Cut the tenderloin in half; place in a 3 quart slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.
Cover and cook, on low for 4 – 5 hours or until meat is tender. Remove meat; shred with two forks. Return to the slow cooker; heat through. Serve on rolls.
The problem, apart from not having all the needed ingredients, is that the recipe above has 56 g of carbs, per serving. As my wife is Diabetic, I modified the recipe.
4 Lb pork tenderloin, cut into approx. 8 pieces
2 – 15 oz. cans tomato sauce
2/3 cup brown sugar twin
2/3 cup cider vinegar
2/3 cup Worcestershire sauce
1 tsp. Coleman’s English Mustard powder
1 tsp. pepper
Cut the tenderloin into eight pieces; place in a 5 or 6 quart slow cooker. Combine the ketchup, brown sugar twin, vinegar, Worcestershire sauce, mustard powder and pepper; pour over pork.
Cover and cook, on high for 4 – 5 hours or until meat is tender. Remove meat; shred with two forks. Place on a serving platter or plate, spoon some of the sauce from the slow cooker over the meat, and mix. Serve on the Hoagie buns.