Quick and Easy Pulled Pork Tenderloin
Serves: 4 - 6
Prep time: 15 minutes
Grilling time: 15 to 20 minutes
Special Equipment: Instant-read Thermometer
Sauce
1 cup ketchup
1/2 cup water
2 tablespoons unsalted butter
2 tablespoons cider vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon granulated garlic
1/2 teaspoon ground black pepper
Rub
1 teaspoon kosher salt
1 teaspoon prepared chili powder
1/4 teaspoon granulated garlic
1/2 teaspoon ground black pepper
2 pork tenderloins, each ¾ to 1 pound, trimmed of excess fat and silver skin
2 tablespoons extra-virgin olive oil
1. In a small saucepan whisk the sauce ingredients. Bring the sauce to a simmer over medium heat and simmer gently for about 5 minutes, whisking occasionally. Set aside to cool at room temperature.
2. In a small bowl mix the rub ingredients.
3. Lightly coat all sides of the tenderloins with the oil and season evenly with the rub, pressing the spices into the meat. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
4. Prepare the grill for direct cooking over medium heat (350 degrees to 450 degrees F).
5. Brush the cooking grates clean. Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared and the internal temperature reaches 150 degrees F, 15 to 20 minutes, turning about every 5 minutes. Remove from the grill and wrap with aluminum foil. Let rest for about 15 minutes or until cool enough to comfortably handle.
6. Cut the tenderloins crosswise into quarters. Pull the warm meat apart with your fingers or use two forks to shred the meat. In a large bowl moisten the pork with as much of the sauce as you like. Serve on a bed of soft polenta, if desired.
Pulled Pork Barbecue Sandwiches
Serves: 10 - 12
Prep time: 30 minutes
Grilling time: 3 to 4 Hours
Sauce
2 cups ketchup
2/3 cup stout beer
1/2 cup cider vinegar
1/4 cup packed brown sugar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1 teaspoon ground cayenne pepper
1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds, rolled and tied
Kosher salt
Ground black pepper
Slaw
1/2 head green cabbage, shredded
3 medium carrots, grated
1 red bell pepper, thinly sliced
1/2 sweet onion, thinly sliced
1/2 cup extra-virgin olive oil
2 tablespoons cider vinegar
3/4 teaspoon Dijon mustard
2 tablespoons celery seed
Kaiser rolls or hamburger buns
1. In a small saucepan whisk the sauce ingredients. Bring the sauce to a simmer over low heat and simmer gently for about 15 minutes, whisking occasionally. Set aside to cool at room temperature.
2. Season all sides of the roast generously with salt and pepper. Allow the roast to stand at room temperature for about 30 minutes before grilling.
3. Prepare the grill for indirect cooking over medium-low heat (about 325 degrees F).
4. Brush the cooking grates clean. Grill the roast, fat side up, over indirect medium-low heat, with the lid closed, keeping the temperature of the grill as close to 325 degrees F as possible, until the internal temperature reaches 185 degrees to 190 degrees F, 3 to 4 hours. The meat should be so tender it pulls apart easily. Transfer to a cutting board, cover loosely with foil, and let rest for about 20 minutes. Toast the rolls over direct heat for about 1 minute.
5. Meanwhile, in a large bowl combine the cabbage, carrots, pepper, and onion. In a small bowl whisk the oil, vinegar, mustard, and celery seed. Add as much of the dressing to the slaw as you like. Mix well. Set aside.
6. Using two forks or your fingers, pull the pork apart into shreds, discarding any pockets of fat. In a large bowl moisten the pork with as much of the sauce as you like. Pile the warm pork on toasted buns and top with coleslaw.
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