Pulled pork is a treat often reserved as an occasional indulgence. Which probably is good, because it tends to be made with some of the fattier pieces of pork, which then are smothered with a sugary sauce and piled on a white roll. Trouble is, we love pulled pork, and we wanted a version we could feel good about enjoying a little more often.
The first change we made was the cut of meat. We used pork tenderloin. It is a very lean cut of meat that we simply boiled until tender in a flavorful broth.
As for the sauce, we decided to do something a little out of the ordinary. We went with a tangy vinaigrette-style sauce. This allowed us to serve it warm or cold and mix in some crunchy raw vegetables to add some color and texture.
Finally... the bun. We opted to skip that entirely. After all, the pork is the star. So we borrowed an Asian trick and serve it wrapped in bibb lettuce leaves.