Sunday, August 21, 2011

Barbecue Pork Sandwiches

I love pulled pork sandwiches but have never made them. I don't have a slow cooker yet and always thought it was an all day affair. That is of course until I found this recipe from Real Simple. You actually use pork tenderloin instead of the standard pork shoulder so it is a much healthier cut of meat. And you can use a covered saucepan and be done in less than an hour! The original recipe says 20 minutes but it definitely took longer to cook, more like 30-45 minutes but that is not bad. Jason said he could eat this every night so it must be good and definitely a keeper.

Instead of the standard coleslaw and chips for the sides we made these adorable roasted mini carrots and blue potatoes. The color combination was beautiful and bright, and they tasted pretty good too! We mixed them with olive oil, kosher salt, freshly ground black pepper and some fresh rosemary. Throw them on a cookie sheet and bake at 450 for about 20 minutes or until fork tender.

Barbecue Pork Sandwiches
Serves 4

¼ pound pork tenderloin, cut crosswise into 4 pieces
1/2 cup 
barbecue sauce (We used Cattlemen's Master Reserve Kansas City Classic)

1 Tablespoon 
cider vinegar

hamburger buns, split


  1. Place the pork, barbecue sauce, vinegar, and ¼ cup water in a medium saucepan and simmer, covered, until fork-tender, 30-45 minutes.
  2. Shred the meat and serve on buns with coleslaw, pickles, and potato chips or side of your choice.

Source: Real Simple Magazine, January 2011

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