Tangy Pulled Pork Sandwiches Recipe
- 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 rolls or buns, split and toasted
- Coleslaw, optional
- 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 slow cooker; heat through. Serve on toasted rolls or buns, and, if desired, with coleslaw. Yield: 4 servings.
1 each: 402 calories, 7g fat (2g saturated fat), 63mg cholesterol, 1181mg sodium, 56g carbohydrate (18g sugars, 2g fiber), 29g protein.
Reviews for Tangy Pulled Pork Sandwiches
"I used 2.5 pounds of tenderloin & quadrupled the sauce recipe. I didn't have brown mustard so used BBQ sauce instead. My family raved about this & declared this recipe a 110% keeper. Thank you for sharing Beki & for the other tips below. With the extra sauce, my tenderloin was perfectly moist & flavorful. (I had enough sauce left over that I was able to add a little more sauce after shredding the pork). :)"
"I loved the flavors of the sauce but there wasn't nearly enough! I will double it next time. Also, I found the tenderloin to be dry so I might try a different cut. But it was a great midweek super with plenty of leftovers for the next day."
"This is my go-to recipe when we're craving pulled pork sandwiches. So easy! Often times I double or triple this recipe in my 6 qt. slow cooker. Now if I could only thicken the sauce just a little. Perhaps a cornstarch or arrowroot slurry added to the sauce and turned to high heat in the crockpot while I'm shredding the meat. Pairs nicely with Renee Endress's recipe for Creamy Coleslaw Recipe here in Taste of Home."
"This marinade has great flavor. I would probably double the recipe next time, as I generally cook a larger size roast than the recipe calls for."
"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."
"Not so much. Catsup has SO MUCH sugar! Just way too sweet."
"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."
"Really good and easy and just enough for my husband and I."
"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."
"DELICIOUS!! And so easy!! I will definitely make this again!"
"DELICIOUS!! And so easy!! I will definitely make this again"
"Very good and easy! I added a bit more brown sugar and only used 2 TBLS vinegar!"
"very easy, yummy & healthy!"
"I'm sold....I really didn't like pulled pork until I used this recipe."
"Really easy and great taste!"
"This was very good! I did add granulated garlic and onion powder. (I want to say approx 1 tsp. each) Thank you for sharing. Will definately make this again"
"I love the fact that these ingredients are items I always have on hand. Great flavor! Super easy to put together!"
"my family loves it. it is easy to make and enough to feed the entire family for a few meals."
"I added some garlic and a little bit of liquid smoke."
"perfect wouldn't change anything"
"Rien à changer, c'est excellent!"
"My first time ever making pulled pork in a crock pot and it was amazing! I wouldn't change a thing!"
"I LOVE this recipe and can NOT stop eating it after its made... That taste is addictive..So glad its in the lighter side!"
"This is a keeper, the hubby loved it. I did up 4 tenderloins and tripled the sauce ingredients and it turned out great. The leftovers went into the freezer for a later date. Even reheated the meat still taste like you just made it. It is a hit at our house."
"Delicious! I cannot wait to make this again. We quadrupled the recipe for our Memorial Day BBQ and it was a hit. Very tender, moist and flavorful sandwiches."
"This is my go-to recipe for pulled pork sandwiches for BBQ's in the summer time."
"Very, Very Good!!"
"These were absolutely delicious. Made this for sunday dinner. Put everything in the crock pot before church. I did not have worcestershire sauce, so I used steak sauce and some tabasco sauce. I had a 2lb pork sirloin roast. I doubled the sauce ingredients but it seemed like a lot of sauce, so I poured only 2/3 over the roast in the crock pot and reserved the rest. After I shredded the pork, I put it in a saucepan with the juices from the crock and added some of the reserved sauce to thicken it up a bit. This is definitely going into my personal recipe binder. Can't wait to have them as leftovers."
"Made these for our family reunion....they were a BIG hit. I had a little bit left over so the next day I bake a few potatoes and served the remaining meat over them. Yummy!"
"Great tasting and so easy to make"
"Make all the time - very good! Added just a little sweet baby rays to counter the tangy -"
"I made this recipe for my family and they just loved it. This is honestly the best pulled pork sandich that I have ever eaten. The key to this is the pork tenderloin. It makes the sandwich so juicy and it never dries out like regular pulled pork, even when it's rewarmed the next day."
"This was just ok for us. It wasn't bad, but I will try a different recipe next time."
"I loved the ease of this recipe and it was really good. It could use a little more BBQ (for my taste) and I didn't like the long strings of meat, but it was really good."
"Rave reviews from my husband. I doubled the recipe for leftovers and WILL be making again. Added dill pickles to the sandwich which was yummy."
"The meat is so tender & juicy. We added some bbq sauce after cooking for extra flavor, but the meat alone has enough flavor to stand alone. Delicious!"
"This is our favorite pulled pork recipe. It is super easy and has a great flavor. I make it when I bring a meal to other people and they always rave about it."
"This was a great recipe! I used pork loin as the protein. I would recommend going easy on the vinegar, as it was just a tad overpowering. I also added a bit more brown sugar (and extra 1-2 T) to make it a bit sweeter. Delicious!!"
"Went snowmobiling at a resort and I had mixed all the wet ingredients before hand. Threw it all in the slow cooker and it was ready when we got back. It was awesome! Very tasty."
"This recipe was deelicious!"
"These were great - ran out of ketchup so topped up the last 1/4 cup with BBQ sauce but still tasted great. Also added some BBQ seasoning and some chilli flakes as we like stuff spicy. Did X-tra sauce as some reviews had said but didn't add it all to the pulled meat in the end as thought it would be too sloppy. Would serve it on the side if serving to a crowd. This would also work good with beef."
"It was delicious!My only reason for giving this recipe 4 stars instead of 5 is because the sauce wasn't as thick as I had hoped and made the buns a little soggy towards the end."
"Easy recipe!!! Tastes even better the next day!!!"
"This was excellent and it went together so easily. I served it on ciabatta instead of kaiser rolls, everything else was exactly as the recipe indicates."
"This is a party favorite because it is easy to put up to 3 tenderloins in my 6 qt slow cooker and people can serve themselves right out of the pot. When I make the sauce I double the recipe and pour until it is all covered. Then set aside the extra for anyone that wants to put it on their buns. It's hard to find a tenderloin exactly 1 lb which is why I make extra sauce. A lot of picky eaters in the family and no one complains about this one."
"Absolutely wonderful, and so easy! The amount of sauce was fine, but I did add some Creole seasoning to it, as it was a little bland. I definitely will make this again."
"I'm not a huge fan of home cooked pulled pork made from a Boston Butt. This recipe is wonderful. This is so easy to make I've made it many times and, in fact, have to double or triple the recipe. There is rarely any left over. But if there is leftovers, it's just as good the next day!"
"YES! Used a preseasoned peppercorn pork tenderloin ... the amount of flavor was phenomenal. This is going to become a staple for Sunday afternoons in my house!"
"Super easy and super tasty!"
"I have made this recipe twice now. I servered it to a friend that is not a Pork fan. He really liked it. I will make it again."
"great and easy to make I would just make a little more sauce."
"This recipe was delicious. I made a bit more sauce than was called for because my husband likes his really wet and it is great. I recommend making the sauce per directions and tasting it and then change it from there per your taste. For example I preferred a little more spicy mustard."
"Easy to make.used boneless pork for carnitas per butcher's recommendation for pulled pork. Flavor was on the mild,boring side. Needs something to spice it up."
"Absolutely delicious AND easy! I used yellow mustard instead of brown and it still turned out well."
"I love this recipe! I make it for my kids all the time! They love it"
"Dijon and brown mustard are definitely NOT the same thing. Use whichever you wish, but the taste will definitely be different. I prefer brown mutard for this recipe."
"A brown mustard is also known as Asian mustard and can be found usually near the yellow mustard. And its often labled BROWN mustard or Poupon. Frenches, Guldens,Eden,Hellmann's and Sierra all make "brown mustards" they are generally tangier (is that a word?)"
"Define brown mustard?"
"I used a pork rib roast instead of tenderloin. It was amazing!"
"This was super easy to make. I doctored up the recipe by adding in a little more vinegar and brown mustard to add a little more tartness. I received several compliments on this and will definitely make it again."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.