Classic BBQ pulled pork can absolutely be part of a healthy diet. This simple recipe delivers that sweet, tangy flavor you love by using lean pork loin instead of fattier cuts, served on portion-friendly whole wheat buns. It's a satisfying and flavorful meal that's perfect for a weeknight dinner or a crowd-pleasing appetizer, proving that comfort food can still be good for you.
This recipe is designed to be heart-healthy by focusing on three key areas: using a lean protein source (pork loin), incorporating vegetables for added nutrients, and practicing portion control with whole wheat slider buns. This combination helps lower the saturated fat and calorie content typically found in traditional pulled pork, making it a smarter choice.
Yes, it can be. This version is made with lean pork loin and served in small portions, making it a much lighter, lower-calorie option that can fit into a weight loss plan.
No, this recipe is low in cholesterol. A single slider contains only 14 mg of cholesterol, thanks to the use of lean pork loin.
These sliders pair well with a crisp apple cabbage slaw, roasted sweet potato wedges, or a simple side salad with a light vinaigrette. Scroll on for more healthy side dish recipe inspiration!
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Recipe yields 18 servings
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.