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Friday, June 24, 2011


PULLED PORK (adapted from http://www.foodnetwork.com/)

Serves: 6

Points+: 8 (without bun)

3 tsp. vegetable oil, divided

1 small onion, chopped

2 cloves garlic, minced

kosher salt and black pepper

2 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. ground cinnamon

1/4 tsp. cayenne pepper

1 1/2 c. low-sodium chicken broth

1/3 c. ketchup

1/3 c. plus apple cider vinegar

2 T. molasses

1 pork tenderloin, about 1 lb., cut into 4 pieces

In a large Dutch oven, heat 2 tsp. of oil over medium heat. Add the onion and garlic and season with salt and pepper. Cook until softened and lightly browned (5 minutes). Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted (one minute more). Stir in the broth, ketchup, 1/3 c. vinegar, and molasses. Bring to a simmer and add the pork. Simmer, covered until the pork is just cooked and tender, about 20 minutes. Remove the pork to a cutting board and let rest for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high heat and cook until thickened, about 5 minutes. Remove from the heat. Shred the pork with two forks into large chunks. Toss back into pan and combine with remaining sauce to absorb juices. Let stand 10 minutes, then serve on whole wheat sandwich buns with yummy coleslaw and corn on the cob! (Additional points)