Time to break out the Crock-Pot and get ready to create a delicious, low-calorie version of a classic dish. This Low Cal Pulled Pork Sandwich Recipe will serve just the perfect finger-licking flavor! That’s what you’ll expect in this Low Cal Pulled Pork Sandwich recipe. You will be needing a slow cooker to prepare this, which makes it easier than ever!
Low-Calorie Pulled Pork Sandwich Recipe by David Zinczenko and Matt Goulding
Traditional North Carolina pulled pork is dressed with nothing more than a bit of spicy cider vinegar. Spicy cider vinegar is usually to accentuate the meat’s flavor, not mask it. Unfortunately, when restaurants interpret this dish for a national audience, they use the same cheap trick unleashed on barbecued beef and racks of ribs: a bucket of sickeningly sweet sauce made from a slurry of sugar, corn syrup, and other insulin-spiking ingredients. The result: A single sandwich with as many calories as three Big Macs!
Eat This Tip – Low Cal Pulled Pork Sandwich
Not satisfied going the way of the Crock-Pot with your pork shoulder? Ed Mitchell, the chef at The Pit in Raleigh, North Carolina, provides the details for an authentic, yet home-friendly smoked shoulder: Build a large charcoal fire on one side of the grill (called banking). Top the charcoal with a big handful of soaked hickory chips. On the other side, place a pan to catch meat drippings. Add the pork to the side with the pan, place the lid on top, and cook for 4 hours, refreshing the fire and the wood chips if the heat or the smoke dies down.
Low Cal Pulled Pork Sandwich
- 1 boneless pork shoulder (4–5 lb)
- salt and black pepper to taste
- 1⁄2 tbsp canola or vegetable oil
- 1 cup apple cider vinegar
- 4 cup low-sodium chicken broth
- 1⁄2 tbsp liquid smoke
- 12 hamburger buns (preferably Martin's Potato Rolls)
- Heat a large skillet or sauté pan over medium-high heat.
- Cut the pork into 2 or 3 big pieces and season with salt and pepper.
- Add the oil to the pan, and when hot, sear the pieces of pork until thoroughly browned on the outside. Remove the pork and place in a slow cooker.
- Add the vinegar to the hot pan and deglaze, scraping any bits of browned meat stuck to the bottom.
- Pour the vinegar over the pork, then add the broth and liquid smoke.
- Set the slow cooker to high, and cook for 4 hours, until the pork falls apart with gentle pressure.
- Remove the pork from the liquid and shred. Toss with a bit more vinegar, and serve on top of warm buns with coleslaw.
Nutrition430 calories, 18 g fat (5 g saturated), 540 mg sodium