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Pulled Pork Sandwiches

When I posted a picture on instagram (my username is palindromepoppet) plenty of people were saying how delicious these sandwiches looked. Now, I’m not going to lie… they are delicious. They’re ridiculously juicy, packed full of flavour and bursting with succulent meat.

The main difference from non-clean pulled pork is that instead of being smothered in bbq, sticky sauce, this pork is slow cooked  in water and then mixed with onions, garlic and a spice or two. Whilst it might not be smothered in sauce – I can assure you, you won’t feel like you’re missing out.

I just thought I’d let you know too – I use myfitnesspal recipe caluclator to work out the nutritional value. Any values are therefore approximates for you – unless you use exactly the same products and measurements as me.

You will need:

A pork tenderloin fillet (around 400g)
A slow cooker or an oven proof casserole dish
Sea Salt
Pepper
Onion x 1
Garlic clove x 2
Teaspoon Paprika
Teaspoon Agave syrup
Teaspoon tomato puree
6 100% wholewheat bread buns

Salad to serve

Before I get into the recipe I just want to tell you a bit about Agave syrup. It’s basically the clean eater’s version of sugar. It comes from the agave plant (and is also the same plant tequila is made from!). It’s sweeter than honey and runs a little smoother than it too, but it adds sweetness to pretty much everything without adding a distinctive taste. My local supermarkets didn’t sell it, but I got hold of it at the local vegetarian shop, so I imagine they sell it at places like Holland & Barratt.

Step 1. The meat takes around 6-8 hours to cook depending on how thick it is, so you’ll have to just do it by eye. We used our slow cooker (it looked phallic hence no picture haha), fill the dish with water until it just covers the meat, and cook on a low heat. Every few hours you’ll need to pull the meat apart with a fork. It won’t pull as easily at the beginning, but by the end of about six hours it will be falling apart. If you don’t have a slow cooker I would imagine using a casserole dish and a low oven heat would work just the same!
Step 2. Dice up your onions and garlic, sprinkle with paprika, salt, pepper, agave syrup and a dash of oil. Oven bake at around 180 degrees Celsius until they’re soft.
Step 3. Chop up your salad and heat up your bread buns.
Step 4. Drain off the meat – making sure to add about a tablespoon of the water to the cooked onions. Throw the meat into the tray, add a teaspoon of tomato puree and mix away until the meat is coated.
Step 5. Load it all in buns and dig in! 
Nutritional information: 177 calories per sandwich, 15g of protein.

Do you think you’ll try this recipe? Let me know if you like these posts in the comment section 🙂

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