I love pulled pork sandwiches, there is no doubt that they are quite delicious, however roasting a giant pork butt or shoulder when you’re only needing to feed two people seems rather silly. But not fair, you still want to enjoy this delectable item of messy goodness. I have figured out a solution to this problem…sort of, and although nothing can replace the true slow roasted succulent pork butt or shoulder with the lovely bark and crust, this will probably satisfy any craving you may have until you have enough people gathered to roast a whole pig or someone takes you out to your favourite diner to dig in. I have started slow roasting a pork tenderloin (gasp!). Now I know what you’re thinking, there’s really no fat, and not much flavour to a pork tenderloin, however if you season it correctly you can make it mouthwateringly superb! Make way more bbq sauce than you think you need, use whatever recipe you like, mine usually consists of 1 1/2 cups of unseasoned tomato sauce (passata) 1 tbsp. of garlic powder, 1 tsp. of onion powder, 1 tbsp. chili powder, 1/4 tsp. fresh ground pepper, 1 1/2 tsps. of yellow mustard, a few shakes of worcestershire sauce, 1/4 cup of apple cider vinegar, 1/4 cup of maple syrup, 2 tbsp. of brown sugar, a few shakes of Franks Red Hot Sauce, and about 1/4 cup of bourbon. Whisk this all togther. Lay the tenderloin in a pan, tuck under the skinny end so it doesn’t dry out, wrap 3 or 4 strips of bacon around the tenderloin and cover with the bbq. sauce, cover pan tightly with two layers of heavy foil. Roast for about 4 – 5 hours in a 230 F oven, basting from time to time.
Your pork tenderloin should be very tender “pull apart tender” and mix what is left of the bbq sauce into the meat to keep it moist, serve on buttered toasted buns with lots of coleslaw. Craving averted!
…and yes those are tater tots, but I only had five! 🙂