You can feel good about this pulled pork dish

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You can feel good about this pulled pork dish

For a healthier take on pulled pork, use lean tenderloin and substitute a lettuce wrap for the bun.
Pulled Pork Lettuce Wraps

Start to finish: 1½ hours (30 minutes active)
Servings: 6


Ingredients:


1½ pounds pork tenderloin, cut into 2-inch chunks
1 quart no-salt chicken or vegetable stock
Salt and ground black pepper
4 cloves garlic, smashed
3 bay leaves
1 teaspoon whole cloves
1 tablespoon pickling spice blend
¼ cup red wine vinegar or sherry vinegar
1 tablespoon olive oil
Splash of hot sauce
¼ cup low-fat sour cream
1 teaspoon finely grated orange zest
1 red bell pepper, cored and finely chopped
1 stalk celery, finely chopped
1 carrot, grated
Bibb lettuce, to serve

Method:


In a large pot, combine the pork, stock, ½ teaspoon of salt, ½ teaspoon of pepper, the garlic, bay leaves, cloves and pickling spice. Bring the mixture to a simmer and cook until the pork is fork tender, about 1 hour.
Remove the pork from the liquid and allow to cool until easily handled. Using 2 forks or your fingers, shred or pull apart the pork into strands. Set aside.
In a medium bowl, whisk together the vinegar, olive oil, hot sauce, sour cream and orange zest. Stir in the bell pepper, celery, carrot and the shredded pork. Season with salt and pepper. To serve, offer bowls of the pulled pork with lettuce leaves. Diners can spoon some of the pork into each leaf and eat as a wrap.
Nutrition information per serving: 180 calories; 50 calories from fat (28 percent of total calories); 6 g fat (1.5 g saturated; 0 g trans fats); 75 mg cholesterol; 4 g carbohydrate; 25 g protein; 1 g fiber; 90 mg sodium.

You can feel good about this pulled pork dish

SPF
For a healthier take on pulled pork, use lean tenderloin and substitute a lettuce wrap for the bun.
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