Spicy Pulled Pork Heaven {6 WW+ Dinner}

We recently went to Costco, a weekly occurrence for this household, and stumbled upon a four-pack of 98% fat free pork sirloin tip roast. I found the cheapest one in the bin (doesn't everyone do that - search the whole pile for the cheapest pack?) and threw it in the cart. I was sooo excited. And I think Joseph was too.

He immediately wanted to make something with it for dinner the next day so I searched for a good pulled pork recipe we hadn't already used. I remembered listening to some show on Martha Stewart radio (don't judge!) about a marinaded pork recipe that you make in the dutch oven so off I went to Google to search. And while I didn't find the recipe on the show I did find this one. And boy was it GOOD! It had this hidden spice to it (enough to make my son not want to eat much) and was just delicious on its own and topped with a little barbeque sauce. Joseph took his in a wheat hot dog bun and I used a sandwich thin for mine. 

And since I had some left over I put some in my scrambled eggs this morning for a delicious breakfast. Recipe for my pulled pork breakfast burrito coming up... however there was no picture as a pulled pork breakfast burrito is hard to make look appetizing for pictures :)

Inspiration: Martha Stewart.com

Southern Pulled-Pork Sandwiches

• 1/4 cup packed light-brown sugar
• 1/2 to 1 teaspoon cayenne pepper
• Coarse salt and ground pepper
• 21 ounces boneless pork sirloin
• 1 1/2 cups cider vinegar
• 4 soft sandwich rolls, split (or other vessel in which to bring the pork to your mouth without dirtying your hands... unless you're into that)
• Store-bought barbecue sauce, for serving (optional... but delicious)

Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.

Place pork in a 3-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.

In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.

Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices... we did). Pile pork on rolls, and top with barbecue sauce, if desired.

I did not include the barbeque sauce or the rolls in the WW+ points calculation since this varies by type and brand. 

4 Servings | 6 WW+ Points