Pulled Pork Sandwiches

1½ pounds pork tenderloins trimmed of any fat
1 recipe Honey & Lime Texas Barbecue Sauce (see below)

Place pork tenderloins on a sheet of aluminum and wrap up into a tight package. Cook package on grill or in 325º F. oven for approximately 30 minutes or until a meat thermometer inserted in pork reads 150º.

Remove meat from foil and allow to cool saving any juices from the meat. Pull or shred meat into small pieces. Add meat to Barbecue sauce and simmer on low heat for at least 30 minutes.

To serve cut rolls or buns in half and warm or toast if desired. Pour 1 cup of barbecued pork over half of each roll and top with the other half.

Yield six sandwiches each at approximately 363 calories; 5 grams total fat; 1.7 grams saturated fat; 59 milligrams cholesterol; 51 grams carbohydrate; 1 gram dietary fiber; 29 grams protein; 598 milligrams sodium.

HONEY AND LIME TEXAS BARBECUE SAUCE

cooking spray

1/2 cup onion, minced

4 cloves garlic, pressed or finely minced

1/4 cup cider vinegar

1 1/2 cups water

1/2 cup honey

1 tablespoon dark molasses

4 tablespoons dark brown sugar

2 tablespoons fresh lime juice

1 tablespoon plus 1/2 teaspoon liquid smoke

2 tablespoons Worcestershire sauce

1 teaspoon chicken base or bouillon

1 teaspoon paprika

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 strips of lime peel

Lightly spray a small saucepan with cooking spray and preheat on medium. Sauté onions until lightly caramelized, about 5 minutes; add garlic and continue to cook for 2 more minutes.

Add all remaining ingredients; increase heat to medium-high and bring to boil. Stirring constantly, cook at boil for ten minutes. Reduce heat to low and simmer for 1 hour. Remove lime peel from sauce and discard. Sauce will keep refrigerated for up to 5 days.

Yield: About 3 cups or 24 1-oz. servings at approximately 30 calories; 0 fat; 0 cholesterol; 8 grams carbohydrate; 0 dietary fiber; 0 grams protein; 75 milligrams