Oven-Braised Pulled Pork Sandwiches

Prep time: 10 min
Total time: 150min
Serves: 4
1/4 cup
firmly packed brown sugar
60 mL
1 tsp
garlic powder
5 mL
1 tsp
onion powder
5 mL
1/2 tsp
ground cumin
2 mL
1/2 tsp
2 mL
1/2 tsp
smoked paprika
2 mL
1/2 tsp
hot or mild chili powder (optional)
2 mL
12 oz
pork tenderloin
375 g
1 tbsp
olive oil
15 mL
onion, thinly sliced
hamburger buns, warmed
large carrot, peeled and coarsely grated
1 tbsp
barbecue sauce
15 mL
1 cup
prepared creamy coleslaw
250 mL
Per serving (1 sandwich): 215g
9 g
saturated fat
2 g
48 g
20 g
24 g
55 mg
3 g
370 mg


  1. Preheat oven to 300°F (150°C). In a small bowl, stir together brown sugar, garlic powder, onion powder, cumin, pepper, paprika and chili powder (if using). Set aside.

  2. Set pork onto 12-in. (30-cm) piece of heavy-duty foil. Rub oil all over pork. Pat brown sugar mixture all over pork, pressing to adhere mixture. Place onion under and on top of pork. Seal pork, onion and any loose brown sugar mixture tightly in foil. Wrap foil package in another piece of foil to avoid leaks. (Optional: Refrigerate pork to marinate for a few hr. or overnight.) Place foil package in ovenproof dish and roast in preheated oven until meat thermometer inserted into thickest part of meat reads 180°F (82°C), about 2 hr.

  3. Carefully open foil package (avoiding hot steam). Use tongs or two forks to transfer pork, onion and juices to a large bowl. Using two forks, pull pork into shreds. Mix in carrot and barbecue sauce.

  4. Pile pulled pork mixture onto buns and top with coleslaw.