Biggest Loser BBQ Pulled Pork Sandwiches
A slimmed down and more nutritious family favorite recipe for pulled pork in BBQ sauce. Great for picnics, birthday parties, sports on the big screen, or just a lunch on your patio in warm weather.
Servings: 2
Calories: 316kcal
A slimmed down and more nutritious family favorite recipe for pulled pork in BBQ sauce. Great for picnics, birthday parties, sports on the big screen, or just a lunch on your patio in warm weather.
Ingredients
- 1 1/2 teaspoons whole-grain oat flour
- 1/8 teaspoon McCormick® Granulated Garlic
- 1/8 teaspoon Fine Pink Salt
- Pinch of black pepper
- 1/2 pound pork tenderloin , cut into 3/4" cubes
- 1 teaspoon extra-virgin olive oil
- 1/3 cup orange juice , preferably fresh-squeezed
- 1/3 cup white vinegar
- 1 tablespoon hickory smoke flavoring
- 1 tablespoon barbecue sauce (7 grams carbs or less per 2 tablespoons ), or more to taste
- 1/2 cup onion strips (optional)
- 2 whole-grain or whole-wheat hamburger buns
Instructions
- In a medium resealable plastic bag, combine the flour, garlic powder, salt, and pepper. Add the pork. Seal the bag and shake to evenly coat the cubes. Refrigerate for at least 15 minutes.
- Preheat a medium nonstick saucepan over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Scatter the pork cubes into the pan. Cook, turning as needed, for about 5 minutes, or until pork is browned on all sides.
- Reduce the heat to medium. Add the orange juice, vinegar, and smoke flavoring. When the mixture comes to a boil, reduce the heat to low so the mixture simmers.
- Cover the pan. Cook, stirring occasionally, for 1 hour, or until the pork is very tender.
- With a wooden spoon, shred the pork pieces and mix in the barbecue sauce.
- If the onion is desired, 5 minutes before serving, coat a small nonstick skillet with olive oil spray. Set over medium heat. Add the onion. Cook, stirring occasionally, for about 5 minutes, or until tender.
- Meanwhile, place the bun halves, cut sides down, in a medium nonstick skillet set over medium heat. Cook for 3 to 5 minutes, or until toasted. Place the bun bottoms on serving plates.
- Spoon half of the pork mixture onto each bun bottom. Top with onion and additional barbecue sauce if desired. Cover with the bun tops.
- Serve your barbeque pork sandwich immediately.
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Sandwich | Calories: 316 kcal (16%) | Carbohydrates: 27 g (9%) | Protein: 28 g (56%) | Fat: 9 g (14%) | Saturated Fat: 2 g (13%) | Cholesterol: 74 mg (25%) | Sodium: 510 mg (22%) | Fiber: 2 g (8%)
NBC’s BIGGEST LOSER program is conducted at the Biggest Loser Resorts. Adapted from The Biggest Loser Flavors of the World Cookbook by Chef Devin Alexander and The Biggest Loser Experts and Cast with Melissa Roberson. Copyright © 2011 by Universal Studios Licensing LLLP. Reprinted by permission of Biggest Loser Resort.
I guess I’m going to be first grumbler. I love bbq and pulled meats, and this isn’t really “pulled” jsut because it looks that way. It’s skillet fried pork that is shredded. It’s good, yes, and it’s tangy and a repeat, but pulled pork, for me at least, is a pork roast that’s been shredded after cooking in one piece, but that’s maybe my fussy nature
amazing, made some ajustments. drained the juice then put 1 sweet chopped onion in a pan, slowly kept adding the juice, added another tbsp of bbq sauce then mixed it all together.
i have not had a bad biggest loser recipe yet that did not taste good!!!
My whole family LOVES this sandwich! Tangy and wonderful :)
I make an easy coleslaw with cabbage, stevia, low fat mayo and fat free yogurt to pile on top or next to this summer sandwich
so good it is hard to imagine it is good for you