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
Onion x 1
Garlic clove x 2
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.