Pulled Pork Pronto
This is one of my favorites because it is quick to make but tastes like the slow cooked pulled pork sandwiches found in those road side barbecue places. I often use an electric skillet to cook this outside so the RV does not get too strong with the aroma. The leftovers keep nicely for several days in the refrigerator, that is if you can keep yourself from eating it all in one sitting.
Ingredients
2 pork tenderloins (1 1/2 to 2 pounds total)
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1 Tablespoon vegetable oil
1/2 cup barbecue sauce
1/2 cup chicken stock
3 Tablespoons cider vinegar
salt and pepperDirections
Score the surface of the tenderloin with a sharp knife to cut all of the tendons and connective skin (makes it easier to shred later) then slice into inch-thick pieces. Pat the pork dry with paper towels. Combine the spices (chili power, garlic power, paprika, 1/4 teaspoon salt, 1/2 teaspoon pepper) and coat the pork pieces.
Heat oil in skillet over medium-high heat until it just starts smoking. Add pork and cook turning occasionally until well browned, about 4 minutes per side. Transfer pork to a bowl or plate, tent with foil and let rest about 5 minutes.
Add barbecue sauce, chicken stock and vinegar to the empty skillet, scraping up any of the browned fond from the bottom. Simmer over medium-low heat until sauce has thickened, about 3 minutes.
Using 2 forks, shred meat into bite-sized pieces, stir into skillet and heat for a couple of minutes. Season with salt and pepper. Serve on toasted bread, rolls or buns.
Serves: ?
Heat oil in skillet over medium-high heat until it just starts smoking. Add pork and cook turning occasionally until well browned, about 4 minutes per side. Transfer pork to a bowl or plate, tent with foil and let rest about 5 minutes.
Add barbecue sauce, chicken stock and vinegar to the empty skillet, scraping up any of the browned fond from the bottom. Simmer over medium-low heat until sauce has thickened, about 3 minutes.
Using 2 forks, shred meat into bite-sized pieces, stir into skillet and heat for a couple of minutes. Season with salt and pepper. Serve on toasted bread, rolls or buns.
Serves: ?
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
