Slow oven cooked pork in a homemade barbecue
sauce combining tomatoes, garlic, onion, vinegar, mustard and
chili powder with a hint of sweetness. Serve on crusty whole
Pulled Pork Barbecue
- 1 whole pork tenderloin, about 1 pound,
all fat trimmed
1 teaspoon chili powder
1/2 teaspoon garlic powder
Vegetable cooking spray
1/2 cup finely chopped onion
1 1/2 teaspoons minced garlic
1 (14.5-ounce) can crushed tomatoes, undrained
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 to 2 teaspoons chili powder
1/4 teaspoon maple extract
1/4 teaspoon liquid smoke
1/3 cup Equal® Spoonful*
Salt and pepper to taste
6 multigrain hamburger buns, split and toasted
- Rub pork with 1 teaspoon chili powder
and garlic powder; place in baking pan. Bake in preheated 425°F
oven 30 to 40 minutes or until pork is well browned and juices
run clear. Let stand 10 to 15 minutes. Cut into 2 to 3-inch slices;
shred slices into bite-size pieces with a fork.
- Spray medium saucepan with cooking spray.
Cook and stir onion and garlic about 5 minutes or until tender.
Add tomatoes, vinegar, mustard, chili powder, maple extract,
and liquid smoke to saucepan. Heat to boiling; reduce heat.
- Simmer, uncovered, 10 to 15 minutes or
until medium-thick sauce consistency. Stir in Equal®.
- Season to taste with salt and pepper.
Stir pork into sauce. Cook 2 to 3 minutes or until hot. Spoon
mixture into buns.
Makes 6 servings.
* May substitute 8 packets Equal sweetener
Nutrition Information Per Serving (1/6
of recipe): calories 252, protein 21 g, carbohydrate 29 g, fat
5 g, cholesterol 49 mg, sodium 447 mg.
Food Exchanges: 2 1/2 lean meat, 2 starch.
Recipe and photograph provided courtesy
of Merisant Corporation ® and the NutraSweet Company, makers
for more information on the artificial sweetner Aspartame.