Pulled pork is a treat often reserved as an occasional indulgence. Which probably is good, as it tends to be made with some of the fattier pieces of pork, then smothered with a sugary sauce and piled on a white roll.

Trouble is, people love pulled pork and want a version they can feel good about enjoying more often.

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The first change is in the cut of meat. Pork tenderloin is a very lean cut of meat that can be boiled until tender in broth.

For the sauce, try a tangy vinaigrette style. That way you can serve it warm or cold, and mix in some crunchy raw vegetables for color and texture.

Finally... the bun. Skip that entirely. After all, the pork is the star. Borrow an Asian trick and serve it wrapped in bibb lettuce leaves.

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