Pulled Pork Sandwich

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Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 2
Calories: 1023kcal

Ingredients

Pulled Pork

  • 1/2 cup Ketchup
  • 1/2 cup Brown sugar packed
  • 1 cup Chicken broth
  • 1/4 cup Apple cider vinegar
  • 1/2 TBSP Worcestershire sauce
  • 1 TBSP Molasses
  • 1/2 tsp Kosher salt
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Ground mustard
  • 1/4 tsp Paprika
  • 12 oz Pork tenderloin
  • 2 Soft rolls lightly toasted
  • 2 Pickle spears
  • 2 oz BBQ potato chips

Lemonade

  • 24 oz Lemonade cold
US Customary - Metric

Instructions

  • Add the ketchup, brown sugar, broth, vinegar, Worcestershire sauce, molasses, salt, garlic powder, onion powder, mustard, and paprika to a pot. Whisk everything together. Add the pork and cover with a lid. Place over medium heat and bring to a low simmer. Cook to an internal temperature of 140 degrees using a thermometer. Then remove from the heat.
  • Cut the pork into chunks and pulse in a food processor until small shreds. Then return to the pot. Season with salt and pepper to taste. (Do not over pulse or it will turn into a paste).
    Alternatively, use two forks to pull the pork in opposite directions to shred it apart.
  • Lightly toast the roll.
  • Portion the pork onto the roll, and spoon some of the sauce over top. Serve with pickle, chips, and lemonade.

Nutrition

Calories: 1023kcal | Carbohydrates: 170g | Protein: 45g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 2740mg | Potassium: 1628mg | Fiber: 3g | Sugar: 117g | Vitamin A: 559IU | Vitamin C: 11mg | Calcium: 196mg | Iron: 6mg

Pulled Pork Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings 2
Calories 1023 kcal

Ingredients
 
 

Pulled Pork

  • 1/2 cup Ketchup
  • 1/2 cup Brown sugar packed
  • 1 cup Chicken broth
  • 1/4 cup Apple cider vinegar
  • 1/2 TBSP Worcestershire sauce
  • 1 TBSP Molasses
  • 1/2 tsp Kosher salt
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Ground mustard
  • 1/4 tsp Paprika
  • 12 oz Pork tenderloin
  • 2 Soft rolls lightly toasted
  • 2 Pickle spears
  • 2 oz BBQ potato chips

Lemonade

  • 24 oz Lemonade cold

Instructions
 

  • Add the ketchup, brown sugar, broth, vinegar, Worcestershire sauce, molasses, salt, garlic powder, onion powder, mustard, and paprika to a pot. Whisk everything together. Add the pork and cover with a lid. Place over medium heat and bring to a low simmer. Cook to an internal temperature of 140 degrees using a thermometer. Then remove from the heat.
  • Cut the pork into chunks and pulse in a food processor until small shreds. Then return to the pot. Season with salt and pepper to taste. (Do not over pulse or it will turn into a paste).
    Alternatively, use two forks to pull the pork in opposite directions to shred it apart.
  • Lightly toast the roll.
  • Portion the pork onto the roll, and spoon some of the sauce over top. Serve with pickle, chips, and lemonade.

Nutrition

Calories: 1023kcalCarbohydrates: 170gProtein: 45gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 113mgSodium: 2740mgPotassium: 1628mgFiber: 3gSugar: 117gVitamin A: 559IUVitamin C: 11mgCalcium: 196mgIron: 6mg
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