I love pulled pork, but on Weight Watchers the PPV can get rather high so in the meantime I was using pulled chicken…
Now some healthier versions of pulled pork leave something to the imagination – they are a little off – usually when it comes to the BBQ taste.
BUT, Hungry Girl – as usual – doesn’t disappoint. Her recipe is easy to follow, fills the house with an amazing aroma and his just plain YUMMY!
I mean have you ever had a bad Hungry Girl recipe? I assume the answer is a loud NO because I never have!
Serving Size: (2/3 cup)
PointsPlus® value 5
Prep: 10 minutes
Cook: 3 – 4 hours or 7 – 8 hours
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. cider vinegar
2 tbsp. plus 2 tsp. brown sugar (lightly packed)
2 tsp. garlic powder
12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
1/4 tsp. salt
1/8 tsp. black pepper
2 cups roughly chopped onion (about 1 large onion)
Optional: crushed red pepper
To make the sauce, place tomato sauce, ketchup, cider vinegar, brown sugar, and garlic powder in a crock pot. Stir until mixed. Season both types of pork with salt and pepper and add to the pot. Top with onion and lightly stir.
Cover and cook until pork is fully cooked, on high for 3 – 4 hours or on low for 7 – 8 hours. (We opted on low for 8 hours)
Remove all the pork and place it in a large bowl. Shred each piece using two forks — one to hold the pork in place and the other to scrape across the meat and shred it. Return the shredded pork to the crock pot and mix well with the sauce.
If you’re serving a group, keep the crock pot on its lowest setting, so the pork stays warm. Season to taste with crushed red pepper, if using. Yum time!
MAKES 6 SERVINGS
The pulled pork was wicked tender and tasted as if we were at a BBQ joint.
We decided to pair it with my wife’s mashed potatoes (which are 6PP for 1 cup)…