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Barbecued Chipotle-Marinated Pork Sandwiches

August/September 2006

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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.


Barbecued Chipotle-Marinated Pork Sandwiches Recipe

Makes: 2 servings, about 1 cup filling each

Serving Size: 1 sandwich

Active Time:

Total Time:

Ingredients

  • 1/2 cup orange juice
  • 3 tablespoons lime juice
  • 1 tablespoon red-wine vinegar
  • 1 chipotle chile in adobo sauce plus 1 teaspoon adobo sauce (see Tips)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 ounces pork tenderloin (see Tips), trimmed
  • 1 small yellow onion, cut into 1/2-inch-thick rounds
  • 1 teaspoon canola oil
  • 2 whole-wheat buns, split horizontally
  • 1/3 cup prepared barbecue sauce

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.

Tips & Notes

  • Make Ahead Tip: Marinate the pork in the refrigerator for up to 8 hours. Cover and refrigerate the grilled pork for up to 2 days. Serve cold or reheat before serving.
  • Tips: Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
  • One pork tenderloin typically weighs about 1 pound, enough for 4 servings. You can marinate a whole pound in the same amount of marinade used to marinate the 8 ounces in this recipe and have enough cooked tenderloin for 2 dinners (for 2 people). Or freeze half for up to 3 months.

Nutrition

Per serving: 351 calories; 8 g fat (2 g sat, 3 g mono); 60 mg cholesterol; 45 g carbohydrates; 16 g added sugars; 21 g total sugars; 26 g protein; 4 g fiber; 857 mg sodium; 642 mg potassium.

Nutrition Bonus: Zinc (20% daily value), Magnesium & Potassium (18% dv)

Carbohydrate Servings: 3

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


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Recipe Categories

Servings
2
Main Ingredient
Pork
Preparation/ Technique
Grill/BBQ
Meal/Course
Dinner

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Publication
August/September 2006
20 minute dinner recipes
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