Quick Pulled Pork Sandwiches Recipe

Quick Pulled Pork Sandwiches

Recipe by Recipe Iseasy Kitchen

Level: Easy
Yield: 6 servings
Total: 1 hr 10 min (includes standing time)
Active: 30 min

Imagine tender, sauce-soaked pulled pork piled high on whole-wheat buns, topped with crunchy broccoli slawthis quick version uses lean pork tenderloin for melt-in-your-mouth results in under 75 minutes. Zesty spices and a tangy dressing make every bite irresistible, perfect for weeknight wins or feeding a crowd![1]

Ingredients

3 teaspoons vegetable oil
2 cloves garlic, chopped
1 small onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1/3 cup ketchup
2 tablespoons molasses
1/3 cup plus 1 tablespoon apple cider vinegar
1 pork tenderloin (about 1 pound), cut into 4 pieces
1 tablespoon whole-grain mustard
3 cups broccoli slaw (6 ounces)
6 whole-wheat hamburger rolls, split

Instructions

Heat 2 teaspoons of the oil in a large Dutch oven over medium heat. Add the garlic and onion, seasoning with salt and pepper. Saut until soft and slightly golden, around 5 minutes. Stir in the chili powder, cumin, cinnamon, and cayenne, cooking for 1 additional minute until fragrant. Mix in the chicken broth, ketchup, molasses, and 1/3 cup vinegar. Bring to a gentle boil, then add the pork pieces. Cover and simmer until the pork is fully cooked and tender, about 20 minutes.
While the pork cooks, combine the mustard, remaining 1 teaspoon oil, and 1 tablespoon vinegar in a medium bowl. Add the broccoli slaw and mix thoroughly. Adjust seasoning with salt and pepper, then let it sit.
Transfer the pork to a cutting board and rest for 5 minutes. Raise the heat under the pot to medium-high and reduce the sauce until it thickens, about 5 minutes.
Pull the pork into large shreds using two forks and add it back to the pot with the thickened sauce. Stir to coat evenly and simmer for 10 minutes, stirring now and then, allowing the meat to soak up the flavors. Pile onto split buns and top with the slaw directly on the sandwiches or serve alongside.

Tips for Success: Grab your Dutch oven and get ready for applausethe cinnamon-cayenne kick balances sweet molasses tang, while fresh slaw adds crunch. Smokier? Add liquid smoke. Prep slaw ahead for bolder flavor. Leftovers? Reheat with broth for day-two magic. Pair with baked beans or corn for a feast![1]