Pulled Pork Barbecue Sandwiches
Servings
4Serving size
3 tacosThis recipe can be multiplied or divided by 2 and makes great leftovers. Serve topped with your chosen slaw or just shredded lettuce and cilantro.
This recipe optionally uses Roasted Garlic.
Serve with Cilantro Lime Slaw or Cole Slaw or Quick Cilantro Slaw
Ingredients
| 8 clove Roasted Garlic (optional) |
| 2 tsp. Olive oil |
| 1 large White or yellow onions (sliced) |
| 1 tsp., whole Ground cumin |
| 1 tsp., leaves Dried oregano |
| 1 tsp. Smoked paprika (optional) |
| 2 tsp. Cocoa, dry powder, unsweetened |
| 1 tsp. Molasses |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 cup Water |
| 1 pound Pork tenderloin |
| 4 roll Whole wheat hamburger buns |
Instructions
Preheat the oven to 325°F.
Place the olive oil in a large sauce pan or a Dutch oven over medium high heat.
Add the sliced onions and cook for about 10 to 15 minutes until well caramelized. Stir frequently.
Add the cumin, oregano, smoked paprika (optional), cocoa powder, salt, pepper and water.
Add the mashed garlic.
Stir well and add the pork. Cover the pork with the onions.
Put a lid on the pot and place in the oven.
Roast for 90 minutes. Stir occasionally.
As the pork tenderizes pull into strips.
When the pork is tender toast the hamburger buns and fill with the barbecue.
Top with lettuce or slaw.
Serve.
Serve this recipe with one of these vegetable side dishes.
Cilantro Lime Slaw
Place the cabbage, carrot, cilantro, olive oil, honey, cayenne pepper, salt and pepper in a large bowl. Zest the lime and add the zest to the bowl. Juice the lime and add the juice to the bowl. Toss well and chill for at least an hour before serving.
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Quick Cilantro Slaw
Place the yogurt, milk, salt, pepper, celery seed, sugar and cilantro in a large mixing bowl. Whisk until smooth. Add the sliced bok choy and toss well until coated. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This pulled pork barbecue was designed to be savory without too much spice so that it is GERD/Acid Reflux friendly. The combination of milder cumin and cocoa evokes a mole flavor that is rich and satisfying. The roasted garlic may also be safer for those with GERD. Likewise, the smoked paprika is optional. It brings a lot of flavor without too much risk of provoking reflux.
This is great served with lettuce and cilantro as a topping. Simple, a bit sweet, and savory and more likely to be GERD/Acid Reflux friendly.