BBQ Pulled Pork Sliders
Using whole wheat buns instead of white buns improves the nutrient profile of this recipe. Whole wheat breads provide filling fiber that breaks down into sugar as quickly as white breads, which is important for people with diabetes. For folks who are just watching what they eat and looking to improve overall nutrition, whole wheat, or any whole grain is going to keep you fuller longer-think satisfied-and provides vitamins and minerals that are lost in the refining process.Theresa Jackson RD, CSOWM, CDN
- 1 lb pork loin
- 1/2 cup BBQ sauce
- 2 tsp olive oil
- 3 garlic cloves, minced
- 4 cups chopped spinach
- 18 whole wheat mini-burger buns, split
Preheat oven to 425°.
Lightly coat a shallow skillet with nonstick cooking spray. Sear pork loin in skillet over medium-high heat, turning to brown all sides. Transfer to baking pan and cover with foil. Bake for 20 minutes, or until a meat thermometer inserted in the center registers 145°. As an alternative to baking in the oven, the pork loin can be cooked in a slow-cooker, on high, for 4 hours.
Allow pork loin to cool for 5 to 10 minutes. Using 2 forks, shred pork completely. In a large bowl, toss pork with BBQ sauce, coating evenly.
In a large skillet, heat oil over medium-high heat until hot. Add garlic and sauté until fragrant. Add spinach and sauté for 3 to 5 minutes, or until spinach is wilted.
Transfer pulled pork to buns and top with spinach. Serve hot.
Yield: 18 sliders
Serving Size: 1 slider
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor