Hot Logic Original Recipe: Pulled BBQ Pork Tenderloin

June 30, 2013 - 1 minute read

Nothing says summertime fun – or anytime fun, for that matter – like barbecue pulled pork.

This Holy Grail of savory foods is perfect for any gathering, holiday or weeknight dinner. For parties, serve it on buns or in taco shells with fresh toppings; for dinner, serve it alongside mashed potatoes, quinoa – or, if you’re carb-dieting, just enjoy it all by itself.

Painfully simple, you can make this recipe even quicker by skipping the barbecue sauce-from-scratch and using your favorite sauce. Our favorite is Sweet Baby Ray’s.

Just sear the pork tenderloin until it’s barely browned, then toss the meat and the sauce together into your 8×6 sealable container. Eat it as soon as the red light comes on, or any time after.

The pork:

1 lb pork tenderloin, cut into 2-inch chunks and seared lightly.

The sauce:

1 cup diced canned tomatoes (eq. 2 medium fresh tomatoes)

1/4 cup apple cider vinegar

1/3 cup sugar, honey or maple syrup

2 tblsp salt

2 tblsp worcestershire sauce

2 tblsp molasses

4 bay leaves (don’t forget to remove these before serving)

To this sauce or to your favorite store-bought BBQ sauce, add:

1/2 bottle (6 oz) old-fashioned root beer


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