As springtime temperatures begin to warm up, we often crave lighter lunches. That’s when sandwiches come in handy.
This Tangy Pulled Pork Sandwiches recipe adds a twist to an old favorite and can be made in a slow-cooker, giving you time to do a little yardwork or spring cleaning while it cooks. It’s tasty, too.
Serve the sandwiches with these Maple-Glazed Carrots, which go well with the sandwiches. Even kids will eat these sweet, maple-flavored vegetables.
TANGY PULLED PORK SANDWICHES
1 pork tenderloin (1 pound)
1/2 cup ketchup
1/2 cup barbecue sauce
2 tablespoons plus 1 1/2 teaspoons brown sugar
2 tablespoons plus 1 1/2 teaspoons cider vinegar
1 tablespoon plus 1 1/2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon black pepper
4 bread rolls, split
Cut the tenderloin in half and place in a 3-quart slow cooker. Combine the ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork. Cover and cook on low for 4-5 hours, or until meat is tender.
Remove meat; shred meat with two forks. Return to slow cooker; heat through.
Serve on rolls. Makes 4 servings.
MAPLE-GLAZED CARROTS
1 (16-ounce) package baby carrots or 3 cups regular size carrots, cut into 1/2-inch slices
1 tablespoon butter or margarine
1/2 cup thinly sliced shallots
2 tablespoons maple-flavored pancake syrup
1/4 teaspoon salt
1/8 teaspoon pepper
Place carrots in medium saucepan. Add enough water to cover carrots and simmer 8 to 10 minutes or until carrots are tender. Drain and set aside.
In same saucepan, melt margarine over medium-high heat. Add shallots; cook and stir 3 to 4 minutes or until shallots are tender and beginning to brown.
Add drained carrots, syrup, salt and pepper. Cook and stir 1 to 2 minutes or until carrots are coated and heated through. Makes 4 servings.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
