Pulled Pork Recipe Dutch Oven

Finger-lickin' flavor: That's what you expect from pulled pork — and what we pulled off with our recipe redo. The iconic sandwich, reinvented with spice-rubbed lean pork tenderloin and topped with a vinegary slaw, is still delectable — and has 88% less fat! Plus, salt-free chili powder keeps the sodium under control.

Cal/Serv: 300

Yields: 4

Prep Time: 0 hours 15 mins

Total Time: 0 hours 30 mins

1 tbsp. water

1 1/2 tsp. salt-free chili powder

1 tsp. smoked paprika

1 tsp. dry mustard powder

salt

pepper

1 lb. pork tenderloin

3 c. shredded cabbage mix for coleslaw

2 tbsp. apple cider vinegar

1 tsp. apple cider vinegar

2 tbsp. snipped fresh chives

1 tbsp. spicy brown mustard

2 tsp. spicy brown mustard

c. barbecue sauce

4 soft whole wheat hamburger buns

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Fill 6-quart saucepot with 1 inch water and add steamer insert. Cover; heat to boiling on high. Reduce heat to medium.
In small bowl, combine chili powder, smoked paprika, dry mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Rub spices all over pork. Place pork in steamer; cover and steam 18 to 20 minutes or until pork is 145 degrees F in center, turning over once.
Meanwhile, in medium bowl, toss cabbage mix with 2 tablespoons vinegar, chives, 1 tablespoon mustard, and 1/8 teaspoon salt; set aside.
Transfer pork to plate. Discard water in pot; remove steamer. When cool enough to handle, shred pork into bite-size pieces.
Return pork to saucepot. Stir in barbecue sauce, 1 tablespoon water, and remaining 2 teaspoons mustard and 1 teaspoon vinegar. Cook on medium until hot, stirring frequently. Divide pork and slaw among buns.

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