Pulled Pork Sandwiches

 

Easy, providing you have leftover cooked pork and if you don't then this is a recipe to consider when you do. Everyday pantry ingredients come together effortlessly that ease the use of leftovers. You can add the pulled pork to any bun you wish or serve it over toast and top with whatever condiments you desire. Diced red onion, grated mozzarella cheese and sliced pickles, which I so candidly forgot to add until after I took the photo, were our choices, with a side of sweet potato fries.   

Pulled Pork Sandwiches

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1 can no salt crushed tomatoes

1 cup barbeque sauce

1 tablespoon apple cider vinegar

2 teaspoons prepared mustard

2 tablespoons dark brown sugar

3 cloves of garlic, crushed 

2 teaspoons dried thyme

1 teaspoon chili powder

2 teaspoons smoked paprika

leftover pork tenderloin, I had half a tenderloin

In a large pot combine all the ingredients together, except the leftover pork, heat over medium high heat until warm, about 5 to 7 minutes. 

Add the leftover pork tenderloin to the pot, you may have to chop it into three pieces to make it fit, cover and simmer for about 30 minutes. When the pork has soften a bit and begins to breaks away in chunks, use two forks and begin to pull or shred the pork, you may find it easier to remove the pork completely from the pot and shred on a clean cutting board then place the shredded pork back into the pot, do not worry if some of the pork doesn't separate or shred easily, you can always repeat the shredding process throughout the cooking time. 

Lower the temperature to medium low and continue to simmer for 15 to 20 minutes, by that time the sauce, seasonings and pork should be heated through and well marinated and ready to serve.