BBQ Pulled Pork

Yesterday I was able to watch a new episode of Pioneer Woman on Food Network.  I was so happy. I really enjoy watching her, she's so down to Earth.  Well by coincidence she was making pulled pork.  I laughed and thought great minds think alike. 

I will try her recipe, but for now here is how I did mine. 

I used a pork tenderloin (actually two of them, about 1 lb each).  I simply put it in the slow cooker, with a dusting of salt and pepper.  I cooked it on high for 4 hours. 

Then I removed the pork and let it rest for about 15 minutes on the cutting board.  Now, you want to begin to shred or "pull"  the meat when it is still warm.  Letting it rest for a few minutes allows it cool down a bit to handle.  With two forks, begin the pull the meat in opposite directions, it will start to shred.

Shred all the meat and put into a large bowl.

Add your favorite BBQ sauce and stir until coated.

Serve on a crusty roll or hot dog bun.

Here's the BBQ sauce recipe I used.  I got it from my friend Amy years ago.  I believe it's the BBQ sauce from the copy cat recipe for Roadhouse Ribs.  I like it for all kinds of BBQ.  (I omitted the whiskey, simply because I didn't have any.)

recipe

2 tbsp. oil

small onion, diced (I used 2 tbsp. minced dried onion)

1 1/2 c. water

6 oz. tomato paste

1/2 c. apple cider vinegar

1/2 c. brown sugar

2 tbsp. honey

1 tbsp. Worcestershire sauce

1 3/4 tsp. salt

1/4 tsp. pepper

1/8 tsp. garlic powder

1/8 tsp. paprika

1 tsp. whiskey

In a saucepan brown onion in oil.  Add remaining ingredients.  Bring to a boil and reduce to a simmer for 1 hour.



Perfect Pork Tenderloin

My house smells so good right now.  I just finished cooking roasted pork tenderloin, and now I am making BBQ sauce for pulled pork.  So why all the pork???

Well, I was having a dinner party tonight, unfortunately sickness has wreaked havoc.  So the dinner party has been rescheduled, but it leaves me with some pork to cook.  I decided to cook the original pork tenderloin for dinner for Jay and myself.  However, even Jay and I can't eat all the pork I had planned.  So for the other tenderloin, I am making pulled pork.  This way we can enjoy two different meals, and it won't feel redundant. 

Today's recipe is for the roasted tenderloin. (I will post the BBQ pulled pork tomorrow.)  Cooking pork tenderloin is super simple and relatively healthy.  The ones I have purchased are actually certified by the American Heart Association for low in fat.  The meat is plain, meaning not soaked in a marinade.  I have cooked the ones pre-marinated and they are fine, but sometimes I find them a bit salty.  By doing my own marinade, I can control the sodium and quality of ingredients.

As I said, it is really simple, but needs just a bit of prep time.  It is best to marinade the meat for 3 hours or overnight.  I chose overnight, and it really is worth it.  The meat really absorbs the flavors.  Most of the ingredients you will find right in your pantry or fridge.  The only thing I had to buy was the fresh herbs.  I have made it with dried herbs, but the fresh ones really do lend to a brighter flavor.

I also decided to cook the pork this morning, clean up the kitchen, and then I will just re-heat it for dinner tonight.  It also makes great cold pork sandwiches.  Here's how I did it:

First in a bowl mix the following ingredients.  Place the pork into a large plastic storage bag, pour the marinade over it, & mush it around. (Yes, mush is a technical cooking term.)  Refrigerate overnight, or at least 3 to 4 hours.

2 tbsp. Dijon mustard
2 tbsp. olive oil
2 tbsp. minced garlic
3/4 c. lemon juice, about 4 to 5 large lemons
2 tsp. kosher salt
1 tsp. black pepper
1 tbsp. fresh chopped thyme leaves
1 tbsp. fresh chopped rosemary leaves

2 pork tenderloins, about 1 1/2 lbs each

Preheat the oven to 375 degrees.  Then in a pan that can go into the oven, add 2 tablespoons of olive oil, and heat over medium heat.  Sear the tenderloins on all sides, you will get a nice golden brown color.

Place into the oven, and cook for 20 to 25 minutes per pound.  I used a thermometer that is oven safe.  I pulled them from the oven when the thermometer reached 165 degrees.  Move to a platter and cover with foil.

Side note:  According to USDA, pork needs to be cooked to an internal temperature of 145 degrees before being removed from the heat source.  You can look at the chart here.  Personally I like my pork well done, so I cook it to 165 degrees.  You can choose at which temperature you choose to cook it to.

By allowing the meat to rest for 10 to 15 minutes, the juices will redistribute.  Then when you slice it, the pork will be moist and tender.