Friday, September 3, 2010

Alabama pulled pork sandwiches*

From the Cooking light magazine! SOOOOO yummy I couldn't stop eating it (guessing that sort of defeats the purpose of eating light! LOL) I did not do the biscuits I got too lazy!

These pulled pork sandwiches, topped with Alabama-style white barbecue sauce and served on homemade biscuits, are perfect for casual entertaining.

Yield: 12 servings (serving size: 2 biscuits, 1/4 cup pork, and 2 1/2 teaspoons sauce)

1/2 cup reduced-fat mayonnaise
2 tablespoons white vinegar
1 teaspoon coarsely ground fresh pepper
1 teaspoon fresh lemon juice
Dash of salt

1 1/4 pounds pork tenderloin, trimmed
1/2 cup apple cider vinegar
1/4 cup water
3 tablespoons brown sugar
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon garlic powder

2 cups all-purpose flour (about 9 ounces)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup mashed cooked sweet potato (about 3/4 pound)
2 tablespoons brown sugar
3 tablespoons butter, melted
2/3 cup fat-free milk
Cooking spray

To prepare sauce, combine the first 5 ingredients in a small bowl. Cover and chill.
To prepare pork, cut pork in half lengthwise; cut crosswise into 2 1/2-inch pieces.
Combine apple cider vinegar and next 7 ingredients (through garlic powder) in a medium saucepan; bring to a boil. Add pork to pan. Cover, reduce heat, and simmer 1 hour or until tender. Remove pork from cooking liquid; shred with 2 forks. Place pork in a serving dish; pour cooking liquid over pork.
Preheat oven to 425°.
To prepare biscuits, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1 teaspoon salt, and cinnamon in a large bowl; stir with a whisk. Combine potato, 2 tablespoons sugar, butter, and milk; stir well. Pour over dry ingredients; stir until a soft dough forms (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 5 to 6 times. Roll dough into a 10-inch circle; cut 24 biscuits with a floured 2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. (Reroll dough scraps, if necessary.) Bake at 425° for 12 minutes or until lightly browned. Remove biscuits from pan; cool on a wire rack. Serve with pork and sauce.

CALORIES 211 (26% from fat); FAT 6g (sat 2.7g,mono 1.5g,poly 0.4g); IRON 2mg; CHOLESTEROL 39mg; CALCIUM 91mg; CARBOHYDRATE 25.8g; SODIUM 772mg; PROTEIN 13g; FIBER 1.2g

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