Low Fat Pulled Pork Barbecue Sandwich
Indulge in the mouthwatering flavors of a Low Fat Pulled Pork Barbecue Sandwich without the guilt! This irresistible recipe transforms lean pork tenderloin into tender, juicy pulled pork, slow-cooked to perfection in a tangy tomato-based sauce infused with smoky paprika, chili powder, and a touch of honey for natural sweetness. Using wholesome ingredients like whole wheat hamburger buns and an optional light, zesty coleslaw made with Greek yogurt, this dish is a health-conscious twist on a barbecue classic. Perfect for meal prep or a hearty family dinner, it’s packed with protein, bursting with smoky-sweet flavor, and delightfully easy to prepare—all thanks to the convenience of a slow cooker. Serve it up fresh and enjoy the ultimate combination of comfort food meets clean eating!
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Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 1 cup Low sodium chicken broth
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 0.5 cup Apple cider vinegar
- 2 teaspoons Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 0.5 cup Tomato paste
- 3 tablespoons Honey
- 8 buns Whole wheat hamburger buns
- 2 cups Coleslaw mix (optional)
- 0.5 cup Plain Greek yogurt (optional, for coleslaw)
- 2 tablespoons Lemon juice (optional, for coleslaw)
Instructions
Trim any visible fat from the pork tenderloin to keep the dish low in fat.
In a slow cooker, combine the chopped onion and minced garlic at the bottom.
Add the pork tenderloin to the slow cooker on top of the onion and garlic.
In a bowl, whisk together the chicken broth, apple cider vinegar, smoked paprika, chili powder, cumin, black pepper, salt, tomato paste, and honey.
Pour the sauce mixture over the pork in the slow cooker.
Cover and cook on low for approximately 6-7 hours, or until the pork is tender and easily shredded with a fork.
Once cooked, remove the pork from the slow cooker and shred using two forks.
Return the shredded pork to the slow cooker and mix it thoroughly with the sauce remaining in the pot.
For the optional coleslaw, in a separate bowl, mix the coleslaw mix with Greek yogurt and lemon juice. Set aside.
To serve, spoon a generous amount of pulled pork onto each whole wheat bun and top with coleslaw if desired.
Serve immediately and enjoy this flavorful low-fat barbecue delight.
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 7111 mg | 309% | |
| Total Carbohydrate | 357.8 g | 130% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 121.6 g | ||
| Protein | 309.1 g | 618% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1311 mg | 101% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 8039 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
