Pulled pork tenderloin

Pulled Pork Tenderloin Sandwich with Vinegar Slaw The Leaf. Rub salt, pepper, and paprika all over each tenderloin. Combine apple cider vinegar, water, red pepper flakes, and brown sugar in small sauce pan.

Ingredients (pound ) pork tenderloin. Trim off extra fat and the silverskin.

Cut into 5-approximately equal chunks. Mix teaspoon brown sugar, two teaspoon chili powder, one teaspoon coarse salt,. Add the spices to the meat in a bowl and stir well to coat. The tenderloin makes for some tender , lean, and economical pulled pork barbecue ! Place the meat in the bottom.

In peach season, I like to use this easy barbecue sauce to minimize added sugar. This pork barbecue is delicious served with homemade cole slaw, or sweet potatoes, steamed broccoli and a simple sala if desired.

It also keeps well for a few days and freezes well. Cover and cook on low for 4-hours or until meat is tender. Pulled pork can usually be cooked by barbecuing, smoking, slow roasting or braising it, but a pork tenderloin does not have enough fat to remain moist when using the first three of these cooking methods.

Instea gently braise the tenderloin with some stock, wine or water, covered and at a low heat, until the meat falls apart. This tender and juicy pulled pork starts with a surprising choice: pork tenderloin. By simmering large pieces of pork tenderloin in a tangy sauce and then shredding it with two forks the result is. Salt and pepper pork loin and place in crock pot. Add hot sauce and stir to evenly distribute.

Use two forks to break the tenderloin into shreds. Cup vinegar-based barbecue sauce or juice-based marinade. You can use the pork tenderloin in a variety of ways, from slicing the pork tenderloin and serving it with veggies or with potatoes, like these Simple Garlic Parmesan Green Beans and Gouda Mashed Potatoes, to serving pulled bbq pork on sandwiches for game day. BBQ Pork Tenderloin in the Crock Pot.

There’s something about pulled pork that warms the heart and the belly. It’s a comfort food that also doubles as a protein-packe flavor-forward topping, filling, or accompaniment, depending on how you serve it. Cooking the pork low and very slow is the secret to the juiciest and most tender pulled pork.

BUT is darn goo moist and tasty and a heck of a lot easier and healthier. A whole pork loin, which is usually 5-pounds is just too big to do this recipe. Go over to the oven method and use a larger pan.

I have used that recipe several times for mss cookings. Pork loin isn’t a great choice for pulled pork. You need something with a lot of fat and collagen. It all breaks down over the several hours of cooking to make the pork really tender and juicy. Now the pork won’t be dry, it will look wet.

Pre-heat your oven to 2degrees. NOTE: This recipe was tested in a GAS OVEN. This absolutely delicious pork tenderloin is prepared simply by first browning in a skillet, and then finishing in the oven.

Served with a Marsala cream sauce, prepared while the pork is baking, the dish can be prepared in under an hour. The sauce is tasty over steamed vegetables as well. Can I just use my same recipe and swap the cuts?

Would you make any significant changes to the procedure to avoid the tenderloin drying out?