Pile on the pork and load up on the BBQ sauce — this recipe from our Southern Classics at Home class is our go-to for game days. (Or really any day, if we're being honest.)
Pulled Pork with BBQ Sauce
Yield: 4 to 6 servings
For the pork:
- One 1-pound pork tenderloin
- Coarse salt and freshly ground black pepper
- 1 tablespoon canola oil
For the BBQ sauce:
- 2 tablespoons unsalted butter
- 1 onion, preferably Vidalia, very finely chopped
- 2½ cups ketchup
- 2 cups apple cider or distilled white vinegar
- ½ cup Worcestershire sauce
- ¼ cup Dijon mustard
- 2 tablespoons firmly packed brown sugar
- Juice of 2 lemons
- 2 tablespoons freshly ground black pepper
- Coarse salt
For the pork:
1. Preheat the oven to 350 F. Line a baking sheet with heavy-duty aluminum foil.
2. Trim off the tenderloin fat and silver skin by inserting the tip of a sharp boning knife just under the silver skin, about ½ inch from the edge of the meat where the silver skin begins. Keep the knife closer to the membrane than the meat, and pulling up slightly with the knife, slide the knife along the length of the meat to remove a strip of the membrane. Repeat until no silver skin remains. Season the pork with salt and pepper.
3. To sear the pork, heat the oil in a large skilled over medium-high heat until shimmering. Sear the tenderloin for 5-7 minutes, until well browned on all sides.
4. Remove from the heat and place lengthwise on the prepared baking sheet. Coat with about one cup of the barbecue sauce. Fold the foil over the top of the meat and pinch the ends of the foil to seal well. Bake 30-45 minutes, until very tender.
5. Remove from the oven and transfer the pork to a large bowl. Discard the cooking juices remaining in the foil. Using 2 forks, shred the pork tenderloin into strips. Add barbecue sauce to taste, about one cup. Taste and adjust for seasoning with salt and pepper. Serve straight up or on buns with additional sauce on the side.
For the BBQ Sauce:
1. In a saucepan, melt the butter over medium heat; add the onions and simmer 5-7 minutes, until soft and melted. Add the ketchup, vinegar, Worcestershire sauce, mustard, brown sugar, lemon juice and pepper.
2. Bring to a boil, decrease the heat to low and simmer until the flavors have smoothed and mellowed, for at least 10 and up to 30 minutes. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator.