WHY IT’S LIGHT Many versions of North Carolina pulled pork are made with pork shoulder, but this one uses tenderloin for less fat. Use light or dark brown sugar depending on your taste preference; dark offers a more pronounced molasses flavor. Plenty of light cabbage slaw on top brings the sandwich into balance.

　　

Ingredients

serves 4

　　1 can (15 ounces) crushed tomatoes in purée

　　1 tablespoon light- or dark-brown sugar

　　2 garlic cloves, finely chopped

　　1 tablespoon spicy brown mustard

　　1/2 cup plus 1 tablespoon water

　　Coarse salt and ground pepper

　　1 pork tenderloin (about 1 pound), cut into 4 pieces

　　1/4 cup light mayonnaise

　　1 tablespoon plus 1 teaspoon cider vinegar

　　1/4 teaspoon celery seeds

　　1/4 small head green cabbage, shredded

　　4 whole-wheat rolls, split

　　

Step 1

In a medium saucepan, stir together tomatoes (with purée), sugar, garlic, mustard, and 1/2 cup water; season with salt and pepper. Bring to a boil; add pork, cover, and simmer until tender, 18 to 20 minutes. Transfer pork to a plate to cool. Continue to simmer sauce (uncovered) over medium heat until reduced by half, about 20 minutes.

　　

Step 2

Meanwhile, in a small bowl, whisk together mayonnaise, 1 tablespoon vinegar, the celery seeds, and remaining 1 tablespoon water; season with salt and pepper. Add cabbage, and toss to coat.

　　

Step 3

Shred pork with two forks, and return to sauce; stir in remaining teaspoon vinegar. Serve pork on rolls, topped with cabbage mixture.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 369

　　

Step 6

Fat: 11.2g (2.5g Saturated Fat)

　　

Step 7

Protein: 30.2g

　　

Step 8

Carbohydrates: 38.2g

　　

Step 9

Fiber: 6.7g

　　Everyday Food: Light