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20 minute dinner recipes

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Barbecued Chipotle-Marinated Pork Sandwiches

http://www.eatingwell.com/recipes/barbecued_pork_sandwiches.html

From EatingWell:  August/September 2006

Smoky grilled onion and your favorite barbecue sauce transform grilled pork tenderloin into a hearty pulled pork sandwich, perfect as a potluck dish or simple dinner. If you’re concerned about sodium, be sure to choose a lower-sodium barbecue sauce.

2 servings, about 1 cup filling each | Active Time: 45 minutes | Total Time: 1 hour 45 minutes

Ingredients

Preparation

  1. Combine orange juice, lime juice, vinegar, chipotle and sauce, garlic, oregano, cumin, salt and pepper in a blender or mini food processor. Blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
  2. Preheat grill to high or heat a large indoor grill pan over high heat.
  3. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center registers 145°F, 12 to 15 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing.
  4. Meanwhile, lightly brush onion with oil and grill until lightly browned and soft, turning once, 4 to 5 minutes. Let cool on a cutting board.
  5. Lightly toast buns on the grill or in the pan.
  6. Chop the onion; transfer to a large bowl. Shred pork using two forks; add to the bowl. Add barbecue sauce and stir to combine. Divide the pork (about 1 cup each) between the buns.

Nutrition

Per serving : 351 Calories; 8 g Fat; 2 g Sat; 3 g Mono; 60 mg Cholesterol; 45 g Carbohydrates; 26 g Protein; 4 g Fiber; 857 mg Sodium; 642 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 3 lean meat, 1/2 fat

Tips & Notes