Fill rolls with porkand serve with coleslaw. Remove from the heat and shred with two forks. Recipe from the Flat Belly Diet for Men bookIngredients12 ounces lean pork tenderloin, trimmed, cut into 8 pieces1/2 cup barbecue sauce3 tablespoons cider vinegar4 cups classic coleslaw mix1/4 cup canola oil mayonnaise2 teaspoons sugar (we used Splenda)1/4 teaspoon black pepper8 (1/3-ounce) whole wheat potato rollsDirectionsCombine the pork, barbecue sauce, and 2 tablespoons vinegar in a medium saucepan over medium-high heat. Bring to a boil, reduce heat to medium-low, cover and simmer, stirring occasionally, for 60 to 65 minutes, until very tender. Meanwhile, combine the remaining 1 tablespoon vinegar, coleslaw mix, mayonnnaise, sugar, and pepper in a bowl and toss well. (We actually put the coleslaw in the sandwich) 12 ounces lean pork tenderloin, trimmed, cut into 8 pieces
Look at the pork chops, and the stir fry. Pork with Blackberry Peach Sauce – Lemons for Lulu. I hope you had a great week, and have a fun weekend ahead of you
What is it about pulledpork's messy appearance that makes it so beguiling. Low and slow cooking results to meltingly tender, juicy pork that shreds with no effort
This year, I’m making pulledpork because, in my opinion, that’s THE BEST kind of barbecue. Meanwhile, coat the pork on all sides with the garlic salt, cayenne, paprika, salt and pepper
The Hungary Buddha Eats the World | The hungry girl's guide to zen and adventure in the kitchen
Ginger PulledPork – The Cookie Rookie. Pork Chops with Carrot Top Chimichurri – Sweet C’s. Everything you need in a mealplan for a delicious and tasty week
I had this grandplan for an entire month of freezer meals in September. This meal is ideal for those busy weeknights, and I know you and your family are going to love it
Spread your prebaked crust with the pork. Add the sugar and stir until dissolved. Add to the pineapple mixture and saute, stirring frequently, until the onions just begin to turn golden
The pulledpork is made in the crock pot and the slaw is made the night before or the morning of the evening you will serve it, so this makes a GREAT meal to serve company
This week we are featuring some Thanksgiving Side Dishes from our hosts and then using the rest of the space to feature more recipes from our wonderful blogger partners
Cook pork roast in oil 6 to 10 minutes or until brown on all sides. 2 In 3- to 4-quart slow cooker, place pork roast, 2 teaspoon salt, the pepper, onion and 1 cup of the root beer. 3 About 30 minutes before serving, in 4-quart saucepan or Dutch oven, heat remaining 2 cups root beer, the chili sauce and 1/2 teaspoon salt to boiling over medium-high heat. Cook 8 to 10 minutes, stirring occasionally, until mixture is glossy and reduced to 2 1/2 to 3 cups. 4 Remove pork from slow cooker, discarding cooking liquid. Shred pork, using 2 forks to pull pork apart. To serve, spoon about 1/2 cup pork mixture in each bun
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