Pulled Pork Sandwich

Pulled pork sandwiches are one of my favorite barbeque items, but I thought I couldn’t make it at home because I never saw pork butt or shoulder at our grocery store. Then I came across this recipe that uses pork tenderloin on Food Network’s website, and I was ready to go.

This turned out pretty good. The barbeque sauce is different than what I am used to. I suspect the molasses is the culprit. Next time, I would replace the molasses with brown sugar. What was amazing was how easily the pork tenderloin shredded. It came out moist and delicious, will definitely be eating more pulled pork sandwiches now that I know how to make them!

Adapted from Food Network Kitchens


1 small onion, chopped
3 cloves of garlic. minced
Salt and pepper, to taste
2 teaspoons chili powder
1 1/2 teaspoons cumin
3/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
2 cups chicken broth
7 tablespoons ketchup
7 tablespoons apple cider vinegar
3 tablespoons brown sugar
1 pork tenderloin, about 1 pound
1 tablespoon cornstarch, mixed in cold water
Broccoli Slaw, Hamburger rolls


Cut the pork tenderloin into 4-5 pieces.
In a large Dutch oven, cook onion and garlic until softened and lightly browned, about 5-10 minutes. Season with salt and pepper. Add chili powder, cumin, cinnamon, and cayenne pepper. Stir together, cook for 1 minute. Add chicken broth, ketchup, apple cider vinegar, and brown sugar. Bring to a boil.
Add the pork tenderloin. Cover the pot and simmer for about 20-25 minutes, until pork is just cooked through.
Remove pork and allow to stand for 5 minutes. Increase the heat for the sauce and bring to a boil. Continue to cook until thickened, about 10 minutes. Add cornstarch if needed, stirring constantly.
Shred the pork tenderloin with two forks. Add back to thickened sauce and stir until well coated. Let stand for 10 minutes, stirring occasionally.
Serve on hamburger buns with broccoli slaw. Serves 5-6.

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