First, I have to thank you all for your support about my acne issue due to having children. Sounds like a lot of you are dealing with the same thing. Make sure you come back on Monday and I’ll tell my story and what I’ve been doing (so far successfully!) to clear it up.
I got this recipe from Cooking Light magazine about 3 years ago. Being from the South, the hubs and I both LOVE pulled pork but hate that it takes hours and hours to cook down. This is a great recipe that only takes about an hour of cook time. My grandmother-in-law used to order pulled pork from a local place in South Carolina for Thanksgiving and Christmas to go with the turkey. She has gone to be with the Lord now, but I made this the last couple times we were home and everyone said it tasted just like the stuff she used to get. It’s become a family tradition. The barbecue sauce is really different – very “Carolina” – vinegary and creamy.
Meal Planning: Goes good with any vegetable side dish. Served this time with Zucchini Fritters (recipe coming!)
Sauce (may need to be doubled if serving several people):
-1/2 cup mayonnaise
-2 Tbsp white vinegar
-1 tsp freshly ground pepper
-1 tsp fresh lemon juice
-1 1/4 lb pork tenderloin, trimmed
-1/2 cup apple cider vinegar
-1/4 cup water
-3 Tbsp brown sugar
-2 tsp kosher salt
-3/4 tsp freshly ground pepper
-1/2 tsp ground red pepper (I leave this out and it’s still good!)
-1/2 tsp chili powder
-1/4 tsp garlic powder
1. To prepare sauce, combine the sauce ingredients in a small bowl. Cover and chill.
2. To prepare pork, cut pork in half lengthwise; cut crosswise into 2.5” pieces.
3. Combine apple cider vinegar and remaining ingredients in a medium saucepan; bring to a boil. Add pork to pan.
Cover, reduce heat, and simmer 1 hour or until tender.
Remove pork from cooking liquid; shred with 2 forks.
This one gets better with time, too. The longer it sits in the fridge with the cooking liquid on it, the yummier it gets!