Pork tenderloins are so good done on the grill; they're one of my faves. But the leftovers are a problem. Sometimes they get thrown out before they're used up. But who can resist a pulled pork sandwich? Gourmet magazine published a recipe for pulled pork using leftover pork tenderloin. Bingo! I'm in. It doesn't matter how much is left over. Just cover it with water, a little vinegar, barbecue sauce and hot pepper sauce. Simmer it for a while, pull the pork apart and voila - you've got your pulled pork. It's pretty easy, and amazingly good. I've reduced the vinegar because we found it just a little too vinegary. Next time I'll try Robin Miller's version, but we enjoyed this a lot. I spooned the pork onto low-carb tortillas that I spread with guacamole. I topped the pork with salsa and shredded cheese, then rolled the tortilla up and put it inside non-stick aluminum foil. I placed the aluminum foil packet in a large fry pan and covered it; cooked on medium heat for 5 minutes, flipped the packet over and cooked for 5 more minutes. Everything was nicely heated inside; the cheese had melted, and we had a nice dinner with coleslaw and beans on the side.
Gourmet Magazine's Pulled Pork Sandwich
Leftover cooked pork tenderloin
Water to cover
2 Tbsp. cider vinegar (I would reduce to 1 tsp. next time)
1/3 cup barbecue sauce (I just used Kraft Hickory Barbecue Sauce)
Hot pepper sauce to taste
In a heavy pot, combine pork with just enough water to cover. Add vinegar, BBQ sauce and hot pepper sauce to taste. Bring to a boil and simmer over medium heat, covered, until it pulls apart, about 50 minutes. (I left it on the stove for about 4 hours on the lowest heat setting.) Remove pork from the sauce, shred and set aside. Simmer the sauce until it reaches the desired thickness. Stir the pork in the sauce and spoon the mixture onto the bottom half of a hamburger bun and top with coleslaw. (Or follow my instructions above for a pulled pork tortilla sandwich.)