Think you need a smoker to make a real southern style pulled pork sandwich? Think again! In our Summer Sizzle Party Series,Top NYC Event Planner Linnea Johansson shows you her simple, delicious recipe. Print it out below.
Serves 4-6 Ingredients: Cooking Instructions: Serve with cold beer and lots of paper towels! 1/2 pork tenderloin (about ¾ of a pound) 2 cups barbeque sauce 2 tsp mustard seeds 1 tsp ancho chili powder 2 tbsp honey 1 tbsp apple cider vinegar salt and pepper to taste 1 bunch scallions 6 of your favorite small rolls, such as potato rolls, multi-grain, or brioche 1. Place the tenderloin (you can use already cooked leftovers just as well) in a medium sized pot and add the remaining ingredients. Add enough lukewarm water to completely cover the tenderloin. Place a lid on the pot and bring it to a boil, reduce to a simmer. Let it simmer for about 1 hour, or until tender and falls apart when sticking a fork into it. 2. Check the tenderloin continuously so it doesn't burn or stick to the bottom. Add more water if the sauce gets too thick. 3. While the tenderloin is simmering, wash and chop the scallions into stick shapes for extra crunch. 4. Take the tenderloin out of the pot and place it on a cutting board to cool. 5. Place the pot with the sauce back on the stove and let it simmer to reduce and thicken for about 10 minutes. 6. Using a fork, tear/pull the tenderloin into smaller bits. Add the pulled pork bits back into the reduced sauce and give it a stir. 7. Put together the sliders, by first cutting the roll and placing a few spoonfuls of pulled pork in the middle, and then garnish with scallion sticks.