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SaintLouieWoman
08-26-2011, 10:55 AM
Easy Pulled Pork Sandwiches


http://images.agoramedia.com/diabeticliving/cms/recipesSharedPlanner/Large_198x198/5911.jpg Quick Info: http://www.everydayhealth.com/images/v1/icons/ico_serving_size-6.gif Servings
http://www.everydayhealth.com/images/v1/Members/Icons/small/icn-wheat-gluton.gifContains Wheat/Gluten
http://www.everydayhealth.com/images/v1/Members/Icons/small/icn_leftovers.gifGood for Leftovers
http://www.everydayhealth.com/images/v1/Members/Icons/small/icn_red-meat.gifContains Red Meat
http://www.everydayhealth.com/images/v1/members/Icons/small/icn_cond_heart.gifHeart-Healthy
http://www.everydayhealth.com/images/v1/members/Icons/small/icn_cond_diabetic.gifDiabetes-Friendly


Nutritional Info (Per serving): Calories: 200, Saturated Fat: 1g, Sodium: 405mg, Dietary Fiber: 6.5g, Total Fat: 4g, Carbs: 30g, Cholesterol: 42mg, Protein: 20.5g
Carb Choices: 1.5



Recipe Source:

http://images.agoramedia.com/recipes/logos/source_oxmoorhouse.gif (http://www.oxmoorhouse.com/home.do?xid=118)



Prep Time: 8 mins
Cook Time: 1 h

Total Time: 1 h 8 mins

Ingredients


1 pounds pork, tenderloin
14 1/2 ounce(s) diced tomatoes, undrained
1/2 cup(s) onion(s)
1/4 cup(s) celery
1/4 cup(s) barbecue sauce
1 teaspoon garlic powder
1 teaspoon cumin, ground
6 hamburger buns, whole wheat, reduced-calorie
Preparation

1. Combine first 7 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 55 minutes. Remove from heat. Remove pork from sauce; shred pork. Return pork to sauce.
2. Place about 1/3 cup pork mixture on bottom half of each bun; top with top halves of buns.
Yield: 6 servings (serving size: 1 sandwich).




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Novaheart
08-26-2011, 10:57 AM
Yummy, I may have to put that on my six moth treat list... right after Chincoteague oyster sandwhich and fried soft crab.

SaintLouieWoman
08-26-2011, 11:08 AM
Yummy, I may have to put that on my six moth treat list... right after Chincoteague oyster sandwhich and fried soft crab.
I was going to send the recipe to my sister, but decided it might be more peaceful to not send it. Every time that I visit St Louis, she makes it. It's so dry that we can barely get it down. I'm all for trimming fat off meat, but she pulls every single shred off the pork tenderloin, which is difficult since it's such a lean meat.

The last time I stayed at their house, she had it 3 times, first time was bad, the next 2 leftover servings were almost inedible. It reminds me of my mom's cube steak, dried out pieces of rubber. :D (Hope she never looks here---don't think she's been on CU, at least I hope not).

Novaheart
08-26-2011, 11:17 AM
I was going to send the recipe to my sister, but decided it might be more peaceful to not send it. Every time that I visit St Louis, she makes it. It's so dry that we can barely get it down. I'm all for trimming fat off meat, but she pulls every single shred off the pork tenderloin, which is difficult since it's such a lean meat.

The last time I stayed at their house, she had it 3 times, first time was bad, the next 2 leftover servings were almost inedible. It reminds me of my mom's cube steak, dried out pieces of rubber. :D (Hope she never looks here---don't think she's been on CU, at least I hope not).

I need her address and a letter of introduction. For some reason, I have preferred drier meats all my life. I like the pieces of dry turkey breast that you can pick at two hours after Thanksgiving. I like a piece of fish which demands cocktail sauce. I like chicken breast that dices perfectly, pork chops that pull off the bone in a nice finger food medallion, and lasagne that cuts into tidy bricks.

SaintLouieWoman
08-27-2011, 12:00 AM
I need her address and a letter of introduction. For some reason, I have preferred drier meats all my life. I like the pieces of dry turkey breast that you can pick at two hours after Thanksgiving. I like a piece of fish which demands cocktail sauce. I like chicken breast that dices perfectly, pork chops that pull off the bone in a nice finger food medallion, and lasagne that cuts into tidy bricks.

Do you like dry food with absolutely no flavor? About the only spices in her house are things like sage or pumpkin pie spice that are probably at least 5 years old. :D