Bobby's Sweet and Spicy Pork and Slaw Sandwich (Bobby Deen) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
2 teaspoons smoked paprika |
2 teaspoons black pepper |
2 teaspoons salt |
2 teaspoons dark brown sugar |
1/2 teaspoon cayenne pepper |
3 pounds pork tenderloin |
1 tablespoon canola oil |
1 cup apple juice |
1/4 cup apple cider vinegar |
3 tablespoons bbq sauce, plus more for serving |
1 tablespoon chopped garlic |
1 tablespoon grated fresh ginger root |
6 whole-wheat hamburger buns |
coleslaw, for serving |
mustard, optional, for serving |
pickle chips, optional, for serving |
Directions:
1. For the dry rub: Mix together the paprika, black pepper, salt, brown sugar and cayenne pepper.
2. For the pork: Sprinkle the dry rub all over the pork tenderloins and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking.
3. Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don't want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally.
4. Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer.
5. Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired.
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