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This recipe, using pork tenderloin, is a speedy version of traditional pulled pork made from slow cooking pork shoulder.
Recipe from David Rosengarten's "All American Food"
Makes 8 servings (about 4 cups shredded meat)
Prep Time: 15 min.
Cook Time: 30 min.


    · 2 lbs. pork tenderloin
    · Vegetable cooking spray
    · Salt and pepper to taste


1. COAT meat with cooking spray and season with salt and pepper to taste.

2. GRILL pork over medium-high heat for 20 to 30 min. or until well-browned and no longer pink in center (160ºF internal temperature). Let rest 10 min.

3. CUT meat into 3-inch pieces. Shred meat with the grain using tines of fork into bite-size pieces.

4. STIR shredded meat into South Carolina Mustard Barbecue Sauce and heat through.

Alternate Cooking Directions: Season pork as above. Place pork in greased baking dish. Bake at 425ºF until well browned and no longer pink in center. Let rest 10 min.

Makes about 4 cups sauce

    · 1 tablespoon butter
    · 1 cup apple cider vinegar
    · 3/4 cup FRENCH'S Mustard
    · 1 tablespoon ketchup
    · 1/4 cup light brown sugar
    · 1 tablespoon molasses
    · 1 tablespoon FRENCH'S Worcestershire Sauce
    · 1/8 teaspoon cayenne pepper
    · 1½ cups chicken, beef or vegetable broth

Combine the butter, vinegar, mustard, ketchup, brown sugar, molasses, worcestershire, cayenne, and the broth in a small saucepan over medium-low heat.
Cook the mixture for 3 minutes, stirring frequently with a wire whisk.
Season to taste with salt and pepper.
Serve immediately.

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