Home economist Mairlyn Smith changes up the classic pulled pork recipe with a leaner cut—pork tenderloin—and maple syrup.
Maple pulled pork sandwich
Makes 12 servings (6 cups)
You’ll need a slow cooker for this recipe.
Ingredients:
1 medium sweet potato, scrubbed well and sliced into half-inch (1 cm) slices
1 medium tomato, diced
1 onion, diced
2 lb pork tenderloin
2 cloves garlic, minced and set aside
1 tsp dry mustard
1/4 tsp dried rosemary, crushed
1 tbsp dark brown sugar, packed
1/2 tsp hot pepper flakes, optional
1 tbsp Worcestershire sauce
1/2 cup pure maple syrup
1/4 cup apple cider vinegar
1/4 cup water
Method:
1. Place sweet potato, tomato and onion into slow cooker. Remove any visible fat from pork and set over vegetables.
2. In a medium bowl, stir together dry mustard, brown sugar, crushed rosemary and hot pepper flakes, if using. Stir in maple syrup, vinegar, water and minced garlic. Pour over pork.
3. Cook on high for 3 1/2 to 4 hours or on low for 5 to 6 hours.
4. When ready to serve, remove meat to plate. Mash vegetables right in the slow cooker.
5. Pull pork apart with two forks to separate into small pieces. Return meat to slow cooker and mix with the mashed vegetables.
6. If more liquid is needed, use water, apple cider or apple juice—your choice. Serve over baked potatoes or with crusty rolls.
Per 1/2-cup serving without potato or rolls: 149 calories, 1.2 g total fat, 0.5 g saturated fat, 0 trans fat, 68 mg sodium, 14.8 g carbohydrate, 0.7 g fibre, 11 g sugars, 19 g protein
Courtesy Mairlyn Smith and Linda Lichtenberger
mairlynsmith.com
@MairlynSmith