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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

BBQ Pulled Pork Recipe

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This recipe for BBQ Pulled Pork is from Gist Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2.5 lbs. Pork Tenderloin
2 tbsp Crushed Blk. Peppercorns
3 tsp Kosher Salt
2-3 Garlic cloves, smashed
2 tsp Cayenne powder
2 tbsp Dijon Mustard
3 (32oz) boxes chicken stock
Olive oil
1 Pat of butter
1/2 C finely diced onion (yellow)
1/2 Bottle BBQ Sauce (Stubb's Extra Spicy)
1/4 C Pinot Grigio
1/2 Carrot, whole
1/2 Celery Stalk
Orange zest (1/4 orange peel)
Directions:
Directions:
Using fingers, salt and pepper both sides of tenderloin. Rub 1 tbsp Dijon onto meat.
Heat grill to 400* (spray with Pam). Sear meat until charred (grill marks) on all sides.
Let meat rest. In large pot, or crock pot, drizzle olive oil. Add pat of butter - medium heat
Add onions & smashed garlic cloves. When onions are glossy, add wine and reduce.
Add stock, carrot, celery, remaining seasonings, zested orange and meat.
Cook at medium, about 30 min., then reduce to low. Cook for 6-8 hours until the meat easily falls apart. Remove carrot and celery and discard. You may thicken sauce, if desired, by removing a cup of sauce and whisking in Argo, then returning sauce to pot. Add BBQ sauce.
Pull meat apart with fork. Serve on butter toasted buns (regular or King's Hawaiian for sliders). Dill pickles are mandatory accompaniment
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 mins + 8 hours cooking
Personal Notes:
Personal Notes:
You can make slaw to go with this dish in two minutes by dumping a bag of slaw from the produce dept. into a bowl and mixing in Marie's Sesame Ginger Coleslaw Dressing.

 

 

 

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