1 Video | Photo: Bobby's Sweet and Spicy Pork and Slaw Sandwich Recipe
Ingredients
Dry Rub:
- 2 teaspoons smoked paprika
- 2 teaspoons black pepper
- 2 teaspoons salt
- 2 teaspoons dark brown sugar
- 1/2 teaspoon cayenne pepper
Pork:
- 3 pounds pork tenderloin
- 1 tablespoon canola oil
- 1 cup apple juice
- 1/4 cup apple cider vinegar
- 3 tablespoons BBQ sauce, plus more for serving
- 1 tablespoon chopped garlic
- 1 tablespoon grated fresh ginger root
- 6 whole-wheat hamburger buns
- Coleslaw, for serving
- Mustard, optional, for serving
- Pickle chips, optional, for serving
Directions
For the dry rub: Mix together the paprika, black pepper, salt, brown sugar and cayenne pepper.
For the pork: Sprinkle the dry rub all over the pork tenderloins and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking.
Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don't want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally.
Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer.
Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired.
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By Mmmm....Num, nums!
Boise, ID
on April 25, 2013
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I loved the idea of making pulled pork out of a lean pork tenderloin. I used the slow cooker after browning the meat in the a saute pan and it come out perfectly! I found the seasoning to be off and quite salty. I will make the pulled pork from a tenderloin again, but not with these seasonings.
By Mom67
Massachusetts
on March 25, 2013
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I saw the show and had to try it - I was intrigued by the idea of quick cooking AND lower fat pulled pork. It was very good and the family enjoyed it. Not a replacement for traditional pulled pork (using shoulder or butt but a good substitute. Followed the recipe exactly; seasonings were spot on, but in the future I will simmer longer to get the tenderloin more of a fall-apart tender. Used WW recipe builder, and 3lbs of tenderloin making 8 servings (not including roll or slaw equals 6 points+, so it's a keeper.
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