Colonial Holiday Pulled Pork

[dunkelza]

Tonight's Experiment:

Colonial Holiday Pulled Pork

• 2-3 lbs. Pork Tenderloin
  
• 1 can Chicken Broth
  
• 1 can Mandarin Oranges
  
• 1/2 tsp. Allspice
  
• 1/4 c. Golden Treacle (Honey)
  
• 3 tbsp. Black Treacle (Molasses)
  
• 3 tbsp. Vinegar
  
• 1/4 c. Dried Cranberries
  
• 1/4 c. Raisins
  
• 1/4 c. Orange Zest (or 1/8 tsp. Orange Essential Oil)
  
• 1/4 c. Triple Sec or Brandy
  
• 2 tbsp. Butter
  
• 1 loaf Soft Bread (Italian, etc.)

Split tenderloin lengthwise and sear on griddle. Mix other ingredients (except bread) in a large, covered skillet, and bring to a simmer. When tenderloin is browned on both sides, slip into the skillet and braise for 45 minutes, flipping every 15 minutes. Remove tenderloin and keep warm. Reduce braising liquid. Shred pork with forks and mix into reduced braising liquid. Serve with warmed bread.