Pulled Pork Revisited
I am beginning to realize that what I call pulled pork might not meet the rigorous standards of barbecue aficionados. But it works for me and is super easy. This recipe was offered by my wonderful neighbor, Mary McGee, although the original piece of paper it was written on is long lost. Just seems perfect as the summer seems to have truly gone and autumn is not quite living up to its crisp and sunny reputation.
This is a great crowd pleaser and quantities can easily be doubled to feed more people. This recipe is also easy to make ahead, just reheat on the day. It will also keep well in the oven at a lower temperature should your timings slide. It was a great hit with the Woman’s Group at the Darien Community Association.
I am finding it very funny going back looking at my old post. Talk about short and sweet, not much in the way of chat. Time for a little revamp, although in the case of pulled pork perhaps there is not much more to say. Except that the quality of the bun is an important factor. You need something robust, that will not fall apart with the pork filling.
You may use any old coleslaw, but the attached recipe really works well with the pulled pork. The coleslaw is also great with meatloaf and quiche.As with anything, chips or crisps. whilst not compulsory. are the perfect final addition to this meal.
I am assuming large Brioche buns, but sliders would be great too. I often used this as ballast at the end of a cocktail party, when fiddly little appetizers just wouldn’t do.
Quantities are a guideline.
Ingredients (serves 8)
preheat oven to 350F/170C
- 8 Brioche buns (Costco) or similar
- 2 tenderloins ( yes I know it is supposed to be butt, but when I used that I spent so much time pulling out gristle and fat that I have returned to the tenderloins)
- tin of diced tomatoes
- handful of brown sugar
- large slug of barbecue sauce, use your favorite
- tablespoon dijon mustard
- dash of cumin and coriander
- half an onion, diced
- Quantity of coleslaw
Place tenderloins in roomy oven proof dish and add the other ingredients. Cover and place in oven for a good hour. Check internal temp of the pork and make sure it has reached 145, or pull a pice apart to check it is cooked, if not return to the oven for another 15 minutes then check again.. Remove tenderloins and shred using two forks. then return to the sauce and cook uncovered for a further half hour until liquid has reduced, lower temperature if the meat starts to burn.
Serve with extra warmed barbecue sauce and coleslaw.