Tangy Pulled Pork Sandwiches Recipe
Tangy Pulled Pork Sandwiches Recipe photo by Taste of Home

Tangy Pulled Pork Sandwiches Recipe

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The slow cooker not only makes this an easy meal, but it keeps the pork tender, moist and loaded with flavor. The sandwiches are so comforting, they seem anything but light. —Beki Kosydar-Krantz of Clarks Summit, Pennsylvania
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES: 4 servings

Ingredients

  • 1 pork tenderloin (1 pound)
  • 1 cup ketchup
  • 2 tablespoons plus 1-1/2 teaspoons brown sugar
  • 2 tablespoons plus 1-1/2 teaspoons cider vinegar
  • 1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
  • 1 tablespoon spicy brown mustard
  • 1/4 teaspoon pepper
  • 4 kaiser rolls, split

Nutritional Facts

1 sandwich equals 402 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 1,181 mg sodium, 56 g carbohydrate, 2 g fiber, 29 g protein.

Directions

  1. Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.
  2. 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. Yield: 4 servings.
Originally published as Tangy Pulled Pork Sandwiches in Light & Tasty June/July 2006, p27

Nutritional Facts

1 sandwich equals 402 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 1,181 mg sodium, 56 g carbohydrate, 2 g fiber, 29 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Tangy Pulled Pork Sandwiches

AVERAGE RATING
   (76)
RATING DISTRIBUTION
5 Star
 (54)
4 Star
 (18)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 17, 2014

"So easy to make and good flavor. One of our go to recipes in the summer for an easy healthy supper without having to turn on the stove."

MY REVIEW
Reviewed Jul. 10, 2014

"Not so much. Catsup has SO MUCH sugar! Just way too sweet."

MY REVIEW
Reviewed Mar. 22, 2014

"This was great! I used a small pork roast instead of tenderloin and it turned out really well. I cooked it on high for 4 hours. I didn't have the brown mustard, so I used a tablespoon of BBQ sauce instead. The sauce was absolutely amazing. Next time I might add some onion or garlic powder. I just really loved how easy this was to pull together. It's a no-fuss recipe. I'm sure it is even better with tenderloin. I love how Ashaline says she makes it to give to people. I think this would be so great to give, with a package of buns, to a family that is grieving or a family with a new baby."

MY REVIEW
Reviewed Mar. 20, 2014

"Really good and easy and just enough for my husband and I."

MY REVIEW
Reviewed Jan. 15, 2014

"I like this best with Chicken Tenders, but my husband likes it best on pork! Nicely tangy, with a good bbq flavor and pretty tender. Great on a sesame bun and even better the day after! I slice it up and tenderize the meat first, then leave it in good sized chunks for the sandwich."

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