Friday, March 20, 2009

Pulled Pork Sandwich with Broccoli Slaw

Its actually quite hard to cook for only two people. I always seem to have tons leftover! That's where this recipe comes in. You see, I am hopelessly addicted to food magazines. They are all over the house...the living room, kitchen, bathroom (yes, i said bathroom). I use these for inspiration for my day-to-day meals. This recipe is loosely adapted from one of my favorites, Everyday Food magazine. It's a Martha Stewart mag so you know you can't go wrong! Anyhow, Tim loves NC Pulled Pork sandwiches and I thought this would be a nice treat for him. I was right, it got a great big thumbs up!!


Pulled Pork Sandwich with Broccoli Slaw
Prep Time: 20 mins. Cook Time: 30 mins. Serves 2


1 - 8 oz. can tomato sauce
1 clove of garlic - crushed
1 tbs. spicy brown mustard
1 tsp. prepared horseradish
1 tbs. brown sugar
1 tsp. (plus a splash) apple cider vinegar
1/2 lb. cooked pork tenderloin (leftover from a previous pork recipe)
(vegan/vegetarians: substitute 2 c. shredded seitan)
1/2 c. broccoli slaw
2 tsp. mayonnaise ( or veganaise if you are going the veggie route)
1/8 tsp. granulated sugar
kosher salt and freshly ground black pepper
2 large whole wheat hamburger buns

1. over medium-high heat, combine tomato sauce, garlic, mustard, horseradish, brown sugar and 1/4 c. water in a medium saucepan. bring to a boil, then reduce heat to medium-low.

2. let simmer until the sauce has reduced by half (this will take about 20-30 minutes). meanwhile, shred the leftover pork tenderloin into a bowl and set aside.

3. when the sauce has reduced, add the shredded pork, 1 tsp. apple cider vinegar, salt and pepper to taste. stir to combine and take off of the heat.

4. in a separate bowl, combine the broccoli slaw, mayonnaise, sugar, salt and pepper to taste.

5. place the pork mixture onto the buns and top with the slaw.

6. enjoy!!

You can make this sandwich with or without the slaw. If you do go the slaw route, be careful not to use too much. It will over power the delicate flavor of the pork.

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