barbeque pulled pork sandwiches?

This is an easy dish that you can prepare ahead-of-time and reheat when you are ready to serve it. Include a side of coleslaw for a complete meal.
Prep Time: 5 minutes
Cook Time: 55 minutes
Ingredients:
1 lb. pork tenderloin
1 8 oz. can tomato sauce
2 Tbsp brown sugar
1 Tbsp apple cider vinegar
1 tsp worcestershire sauce
1/8 tsp ground red pepper
4 ciabatta rolls
Preparation:
1. Preheat the oven to 450°F.

2. Trim fat from the pork tenderloin, and place on a broiler pan. Bake for 30 minutes, or until no longer pink. Remove from the oven, and allow to sit for 10 minutes.

3. While the pork sits, combine the tomato sauce and the remaining four ingredients in a medium-sized saucepan. Simmer over medium heat for 10 minutes.

4. Using two forks, shred the pork tenderloin. Add the pork to the tomato sauce, and simmer for an additional 15 minutes.

5. Split the ciabatta rolls, and spoon the pork mixture evenly amoung the bottom half of each roll. Top each sandwich with the top half of each roll.

Serves 4

Per ServingCalories 287

That's how they do it in New York City <<NEW YORK CITY!!!! :mad: :grumble: :noway: >> Tomato sauce? Really? :laugh:

You want some good barbecue?

Southern pulled pork barbecue

Meat:
Large Pork shoulder roast (not picnic shoulder, those have a “solution” in them that makes the meat taste like ham and makes it red in color ). Roast should be the color of natural pork - grey/brown. Do not try this recipe with tenderloin as the recipe above. This is a dry heat preparation, not a crockpot recipe, and this requires a very moist/fatty piece of meat or you will have a very dry dish. Don't worry, it's light - we'll separate the fat out later.

Now the right way to prepare the meat is to put it in a real smoker with hickory for 20 hours or more, but most of us don't have the equipment soooo,,,

Place on a broiler pan or on a rack (over a pan, this will drip about a gallon) and cover with foil. Cook in 200-220 degree oven - overnight at least. The rule of thumb is “cook until you’re sure it’s done – then 2 more hours”.
Allow meat to cool somewhat, then pull apart by hand - I use 2 forks - setting most of the fat aside. A quick chop will make it easier to put on a bun.


Finishing sauce:
1 cup vinegar
2 Tbs. Salt
1 Tbs. Brown sugar
1 tsp. cayenne pepper
1 tsp. Red pepper flakes.
Combine all ingredients and allow to sit at least 12 hours.

Combine pork and sauce to taste.
Serve on cheap, soft white buns
Top with coleslaw and/or hot sauce as desired.

I like to put just enough sauce in the serving bowl o'pork to make it taste like BBQ and not just roast pork, and also to park a bottle of the sauce on the table so folks can add more to their taste.

Cal count - about the same. 300'ish (180 for 3oz pork, 120 for the bun). Tonsa sodium in the sauce though.

Note: for best sauce flavor, make the sauce several years in advance. If you don't have several years, overnight will do. The longer the sauce sits around the better it gets IMHO.

<<Just kidding about the "New York City" thing,,, I'm sure your red substance is very nice. >>

Tip:
Knock 20 calories off the sandwich by using the Arnold select Sandwich thins, they're only 100 cal per roll.

I love me some VA BBQ!!!
We use ketchup in our sauce.

The Super Easy Pork BBQ in the crockpot sounds YuMmY!!!

That's how they do it in New York City <<NEW YORK CITY!!!! :mad: :grumble: :noway: >> Tomato sauce? Really? :laugh:

You want some good barbecue?

Southern pulled pork barbecue

Meat:
Large Pork shoulder roast (not picnic shoulder, those have a “solution” in them that makes the meat taste like ham and makes it red in color ). Roast should be the color of natural pork - grey/brown. Do not try this recipe with tenderloin as the recipe above. This is a dry heat preparation, not a crockpot recipe, and this requires a very moist/fatty piece of meat or you will have a very dry dish. Don't worry, it's light - we'll separate the fat out later.

Now the right way to prepare the meat is to put it in a real smoker with hickory for 20 hours or more, but most of us don't have the equipment soooo,,,

Place on a broiler pan or on a rack (over a pan, this will drip about a gallon) and cover with foil. Cook in 200-220 degree oven - overnight at least. The rule of thumb is “cook until you’re sure it’s done – then 2 more hours”.
Allow meat to cool somewhat, then pull apart by hand - I use 2 forks - setting most of the fat aside. A quick chop will make it easier to put on a bun.


Finishing sauce:
1 cup vinegar
2 Tbs. Salt
1 Tbs. Brown sugar
1 tsp. cayenne pepper
1 tsp. Red pepper flakes.
Combine all ingredients and allow to sit at least 12 hours.

Combine pork and sauce to taste.
Serve on cheap, soft white buns
Top with coleslaw and/or hot sauce as desired.

I like to put just enough sauce in the serving bowl o'pork to make it taste like BBQ and not just roast pork, and also to park a bottle of the sauce on the table so folks can add more to their taste.

Cal count - about the same. 300'ish (180 for 3oz pork, 120 for the bun). Tonsa sodium in the sauce though.

Note: for best sauce flavor, make the sauce several years in advance. If you don't have several years, overnight will do. The longer the sauce sits around the better it gets IMHO.

<<Just kidding about the "New York City" thing,,, I'm sure your red substance is very nice. >>

CasperO - this made me laugh out loud. I've lived in NYC and Texas and I can't eat at a restaurant with pulled pork on the menu and NOT try it....such a wonderful weakness