September is National Family Meals Month and one way to stretch your dishes and food dollars is to feed your family with powerful pairings such as pork and pulses.
Pulses include legumes, dry peas, beans, lentils and chickpeas. They are full of fiber, protein, iron and so much more and when you pair it with the lean, tender, protein-rich source found it pork -- it becomes a match made in culinary heaven.
Trish Brimhall, RDN,CD, CLE, joined us with a great spin on a favorite recipe that brings pork and pulse together for a delicious family meal in a pulled pork and beans sandwich.
Trish says never underestimate the value of cooking for and especially with your kids. Reading, math, science and key life-skills are just a few of the take away lessons you can add to that list of family meal benefits.
Pulled Pork and Beans Sandwich
Makes 6 servings
Ingredients
2 pounds pork, shoulder or butt, sliced into 1-inch slabs
1 onion, scrubbed with vegetable brush under running water and sliced thinly
3 cloves garlic, crushed
1 ¼ cups apple cider vinegar
½ cup barbecue sauce
½ cup brown sugar
1 tablespoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 tablespoons hot sauce
2 tablespoons tomato paste
1 can (15 ounces) kidney beans, rinsed and drained
6 buns, brioche or sweet Hawaiian (Hamburger size)
Directions
Preheat oven to 325 F.
Place pork pieces in a layer in a deep saucepan. Wash hands after handling raw pork. Add onions, garlic, vinegar, barbecue sauce, brown sugar, salt, paprika, cumin, hot sauce and tomato paste to pot. Bring to a simmer over medium heat and cook 2 -3 minutes. Remove pot from stove and cover pot with aluminum foil and a tight-fitting lid. Place pork in preheated oven and cook slowly for 2 hours, or until internal temperature measures 145 F when measured by food thermometer.
Remove cooked pork from pot and place on clean cutting board. Cool. Using two forks, shred meat; add back to sauce. Stir in kidney beans. Reheat when ready to serve.
To assemble sandwiches, lightly toast buns. Divide pork filling evenly between buns.
This recipe is from pulses.org and you can find more from Trish at nutritiousintent.com.
