SHREDDED BBQ PORK
I made a pot of this. No photo because it is not photogenic.
IMMA SHARE WITH YOU THIS DELICIOUSNESS
IT'S EASY YOU HAVE NO EXCUSE
Shredded BBQ Pork
Yield: SO MANY SANDWHICHES
Get a pork tenderloin (it's like a log of pork and juice wrapped in plastic).
Set oven to 350 degrees.
In a dutch oven or roaster pan with lid, put the pork, including all the juice, fat side up.
ALSO quarter an onion and put that in there with it. Put the lid on.
Cook that bitch for 2 two 3 hours, until you can easily rip it apart with just a fork.
At this point if you want to put it in the fridge for a few days you can!
Anyway, remove the layer of fat on top. Pour out the liquid in a bowl and save that. (or not, and you can mix everything in the pot who cares)
Then RIP APART THAT SHIT with some forks, aka "shred" . Also can cut the onion that cooked with it.
BBQ SAUCE:
1 1/2 Tablespoon flour
1 1/2 Tb Mustard
1/4 tsp. cloves
1 1/2 tsp salt
1/4 tsp pepper
2 Tb Brown sugar
1/4 Cup Vinegar (clear)
3/4 Cup H2O (I use broth from roast after cooking)
1 1/2 C catsup
2 Tb Worcestershire
OR use pre-made sauce, just mix it with the pork juice.
Mix the shredded pork with the bbq sauce.
Put it back in the roasting pan (if it wasn't there) with the lid.
Roast it AGAIN for at least one hour at 350 degrees.
FUCK YEAH
Put it on a bun.
Put coleslaw on top
EAT IT. THEN EAT IT AGAIN.
BASIC COLE SLAW:
Cut cabbage really small.
Mix it with
Mayonnaise (enough to coat all of it, it's a lot of mayonnaise)
Vinegar
Sugar
Little bit of salt
Refrigerate to chill it.
Seriously, the chill, crunchy creamy cole slaw is AMAZING on top of the pork.
BEWARE it is the messiest food.
IMMA SHARE WITH YOU THIS DELICIOUSNESS
IT'S EASY YOU HAVE NO EXCUSE
Shredded BBQ Pork
Yield: SO MANY SANDWHICHES
Get a pork tenderloin (it's like a log of pork and juice wrapped in plastic).
Set oven to 350 degrees.
In a dutch oven or roaster pan with lid, put the pork, including all the juice, fat side up.
ALSO quarter an onion and put that in there with it. Put the lid on.
Cook that bitch for 2 two 3 hours, until you can easily rip it apart with just a fork.
At this point if you want to put it in the fridge for a few days you can!
Anyway, remove the layer of fat on top. Pour out the liquid in a bowl and save that. (or not, and you can mix everything in the pot who cares)
Then RIP APART THAT SHIT with some forks, aka "shred" . Also can cut the onion that cooked with it.
BBQ SAUCE:
1 1/2 Tablespoon flour
1 1/2 Tb Mustard
1/4 tsp. cloves
1 1/2 tsp salt
1/4 tsp pepper
2 Tb Brown sugar
1/4 Cup Vinegar (clear)
3/4 Cup H2O (I use broth from roast after cooking)
1 1/2 C catsup
2 Tb Worcestershire
OR use pre-made sauce, just mix it with the pork juice.
Mix the shredded pork with the bbq sauce.
Put it back in the roasting pan (if it wasn't there) with the lid.
Roast it AGAIN for at least one hour at 350 degrees.
FUCK YEAH
Put it on a bun.
Put coleslaw on top
EAT IT. THEN EAT IT AGAIN.
BASIC COLE SLAW:
Cut cabbage really small.
Mix it with
Mayonnaise (enough to coat all of it, it's a lot of mayonnaise)
Vinegar
Sugar
Little bit of salt
Refrigerate to chill it.
Seriously, the chill, crunchy creamy cole slaw is AMAZING on top of the pork.
BEWARE it is the messiest food.