QUICK & EASY PULLED PORK
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.
Ingredients
Directions
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.
SOUTH CAROLINA MUSTARD BARBECUE SAUCE
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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