So today I turned the tenderloin into South Carolina-style pulled pork sandwiches. It's a tangy mustard-based sauce I came to love when living in Coastal South Carolina. Hope you like it.
South Carolina Pulled Pork Sandwiches
Leftover pork loin or tenderloin
1 cup apple cider vinegar
1/3 cup ketchup
2/3 cup mustard
1/4-1/2 cup brown sugar
1 T coarse salt (keep in mind how you seasoned your meat the first time around and reduce salt and pepper accordingly.)
1 T Tabasco
1 t pepper
1/4 t garlic powder
10-12 sandwich rolls
Place pork in crock pot. In large glass bowl, mix remaining ingredients. Pour over pork and cook until able to shred with two forks; approx. 3-4 hours on high or 5-6 hours on low. Place shredded meat on rolls and serve.
I like to top with gold or South Carolina-style barbecue sauce. You can also top with cole slaw for a nice contrast of flavors.
Leftover pork loin or tenderloin
1 cup apple cider vinegar
1/3 cup ketchup
2/3 cup mustard
1/4-1/2 cup brown sugar
1 T coarse salt (keep in mind how you seasoned your meat the first time around and reduce salt and pepper accordingly.)
1 T Tabasco
1 t pepper
1/4 t garlic powder
10-12 sandwich rolls
Place pork in crock pot. In large glass bowl, mix remaining ingredients. Pour over pork and cook until able to shred with two forks; approx. 3-4 hours on high or 5-6 hours on low. Place shredded meat on rolls and serve.
I like to top with gold or South Carolina-style barbecue sauce. You can also top with cole slaw for a nice contrast of flavors.
(Sorry about the pictures. I'll get better at photographing food.)
1 comment:
Can't wait to try this Somer! It sounds so good I may not wait until I have leftovers, I may just have to make this for this! Thank you!
Post a Comment