Braised BBQ Pulled Pork recipe

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Ingredients

1 (3 pound) pork tenderloin, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
½ cup cider vinegar
⅓ cup water
1 large onion, chopped
2 tablespoons prepared yellow mustard
2 slices lemon, seeded
1 tablespoon unsalted butter
2 teaspoons honey
½ teaspoon cayenne pepper
1 cup ketchup
4 tablespoons Worcestershire sauce

Nutrition Info

145 calories
carbohydrate: 9 g
cholesterol: 51.7 mg
fat: 3.8 g
fiber: 0.5 g
protein: 18.2 g
saturatedFat: 1.5 g
servingSize: -
sodium: 541.2 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C).

  2. Heat a Dutch oven over medium-high heat. Season pork with salt and pepper. Sear in the hot Dutch oven on all sides, about 5 minutes total. Remove and set aside.

  3. Combine vinegar, water, onion, mustard, lemon slices, butter, honey, and cayenne in the Dutch oven and simmer for 20 minutes. Remove lemon. Add ketchup and Worcestershire sauce and return to a boil, add pork and cover tightly with a lid or foil.

  4. Braise in the center of the preheated oven until meat shreds easily with a fork, about 3 hours. Check occasionally to see if a little water should be added. Remove from the oven and shred pork into sauce using 2 forks.

Recipe Yield

12 servings

Recipe Note

Pulled pork braised in a spicy, tangy, West Virginia-style BBQ sauce (recipe was adapted from a BBQ sauce recipe in \"Mountain Measures\" WV cookbook I grew up with). It is also wonderful made with more water and served over mashed or baked potatoes.

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