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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found this recipe in our Sunday news, tried it and love it! A lot of prep but worth the taste! Ingredients:
3 tablespoons brown sugar |
2 teaspoons paprika |
3/4 teaspoon pepper |
1/2 teaspoon salt |
1/4 teaspoon cumin |
1/4 teaspoon chili powder |
1 1/2 lbs pork tenderloin |
1 teaspoon vegetable oil |
2/3 cup vinegar |
1/3 cup water |
1/4 cup ketchup |
2 tablespoons minced onions |
1 garlic clove, minced |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Roast tenderloin either in the oven or crock pot (all day- 275 or 2- 3 hours 450) In a small cup combine 1 T brown sugar, paprika, 1/2 tsp pepper, 1/4 tsp salt, cumin and chili powder.
2. After the pork is cooked and shredded, place on a piece of wax paper.
3. Sprinkle the spice mixture over the pork, patting the meat to help the spices stick to it.
4. Heat a large nonstick skillet.
5. Swirl in the oil, then add the pork.
6. Cook until the pork is well browned or to your preference.
7. Combine remaining 2 T brown sugar, 1/4 tsp pepper, 1/4 tsp salt, vinegar, water, ketchup, onion, garlic and red pepper in a saucepan.
8. Bring to a boil.
9. Reduce heat slightly and boil until reduced to 3/4 cup; about 15 minutes.
10. Combine pork and sauce, serve on hamburger rolls.
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