Fast BBQ Pulled Pork Sandwiches

When you’re getting a craving for some pulled pork sandwiches, you don’t want to let them sit and cook all day or all night long in a slow cooker before you can enjoy them! You want a recipe that is just as good, if not better, than crock pot slow cooking. Well, I have done both to satisfy my pulled pork cravings, and I actually prefer the quicker version!!!!

Here’s the recipe:

http://tastykitchen.com/recipes/main-courses/quick-pulled-pork-sandwiches/?print=1

Quick Pulled Pork Sandwiches

Prep Time 15 Minutes Cook Time 1 Hour

Servings 2

Difficulty Easy

Ingredients

• FOR RUB
• 1-½ Tablespoon Paprika
• 2 teaspoons Brown Sugar
• ½ teaspoons Celery Salt
• ½ teaspoons Garlic Powder
• ½ teaspoons Dry Mustard
• ½ teaspoons Cracked Pepper
• ½ teaspoons Onion Powder
• ¼ teaspoons Salt
• FOR PORK
• 1 whole Pork Tenderloin (weight Varies)
• Olive Oil
• 1 jar BBQ Sauce (try Grumpy's Black Label)
• 2 Tablespoons Cider Vinegar
• Sweet Pickles, Diced
• Handful Red Onion, Diced
• 1 package Hamburger Buns

Preparation Instructions

1. Mix all spice rub ingredients.

2. Pat pork dry and coat with the spice rub.

3. Heat a frying pan till hot with olive oil and sear the pork on all sides until seriously browned.

4. Reduce heat and cover, cook until done (about 15 minutes+) test doneness by touch. (can be done a day in advance, cool and chill, wrapped in fridge)

5. In heavy pot, combine pork with enough water to just cover it. Add cider vinegar and 1/3 cup BBQ sauce.

6. Bring to boil and then simmer over medium heat covered, about 1 hour.

7. Remove pork and shred.

8. Heat remaining bottle of BBQ sauce in pan over medium high, stir in shredded pork and heat thoroughly, allowing sauce to soak into pork.

9 Steam buns in pot with steamer rack over high, about 2 minutes.

10 Top bottom half of bun with pork, pickles and onions. Finish with top half of bun.

Yummy!

I don’t measure the spices any more… I just shake whatever I have in the cabinet over the pork and rub them in. I do brown the meat significantly on each side and then stab it all over with a knife so the juices can reach the inside of the meat. It gives it a head start on the cooking process and the brown adds such nice coloring.

To check to see if its done, try to separate the meat with a fork. If it comes apart nicely, its ready. To pull it, I put the whole pork on a cutting board and use two forks to separate the meat, putting it in a clean pot (or dump out the stuff that its been cooking in).I do big chunks of pulled pork rather than small ones because over time, it will get smaller. I then add the rest of the BBQ sauce and put the heat back on, and cover the pot. Every couple minutes while the BBQ sauce is heating up, I stir the meat.

While the meat is simmering originally, I cut up some pickles, red onions and tomatoes to add to the top. It not only adds color (eye appeal) and flavor (taste bud appeal), but it also adds nutrients (Vitamins A and C)! I also recommend a whole wheat bun (you can also find gluten-free buns at Whole Foods), for added fiber and protein. This dish is high in protein and calories; I would recommend serving with some fresh fruit or a garden salad!