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July 3, 2007 / Tony

Easy pulled pork sandwiches

I realize that everyone does not have the drive or the inclination to spend all day smoking a pork shoulder for pulled pork sandwiches.  Here’s an easier way to come up with a good (but vastly inferior) product.  The reason this recipe works is the fact that pork tenderloin is so tender-no need for a long cooking time.  Make sure you get a good sear on the tenderloins as this will give a lot of extra flavor in the final dish.  Try to choose a good barbeque sauce-homemade would be the best.  And, of course, coleslaw on pulled pork sandwiches is divine. 

Easy Pulled Pork Sandwiches

4 tsp Kosher salt

1 tsp freshly ground black pepper

2 tsp cumin

1 tsp allspice

1 tsp cinnamon

1/2 tsp cayenne pepper

2 tsp paprika

2 pork tenderloins

bbq sauce of your choice

Preheat oven to 350 degrees Fahrenheit.  Combine spices in a small bowl.  Rub the spice mixture over the pork tenderloins.  Heat a saute pan (cast-iron would be ideal) over medium-high heat with a thin layer of vegetable oil.  Sear the tenderloin on all sides.  Place the tenderloins on a baking sheet and place in the oven.  Roast until the internal temperature reaches 165 degrees Fahrenheit.  Let cool until they are easy to handle.  Then cut the tenderloins into two to three inch long chunks.  Take these chunks and pull the meat apart-it should come off in strands the same length as the chunk you started with.  Continue until all the meat is shredded.  Heat your favorite barbeque sauce to a simmer.  (Try this sauce.)  Toss the shredded meat with the barbeque sauce and serve. 

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