-
TV Shows
FEATURED
TV Shows
More In TV Shows
See More
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
For the pork: Sprinkle the dry rub all over the pork tenderloins and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking.
Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don't want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally.
Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer.
Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
The Shrimp Mofongo
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By twohubbards
East Northport, NY
on April 21, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Salt, Sodium, Salt!!! I really don't understand the rave reviews for this pulled pork recipe. We followed the recipe, figuring it's somewhat healthy (pork loin instead of pork shoulder,and the comparatively quick-cooking time was an attractive feature. After a few bites of the pork, we both agreed it was so salty; we immediately began thinking of ways to salvage the 3 lbs. of meat we purchased. My husband and I are both pretty decent cooks and every time we use one of the "Food Network Recipes" the resulting meal is mediocre at best...The thousands of recipes that can be downloaded from Food Network have obviously not been "kitchen tested"...We still stick to Epicurious, (Bon Appetit from now on...Very, very disappointing...
By shiraz100
on March 24, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this today. Awesome! It definitely took at least over three 1/2 hours. The pork was tender with just the right seasoning. I followed the recipe for the pork rub exactly. I think my simmer was a little low, it took 36 minutes to cook. I cooked the pulled pork, barbecue sauce and coleslaw. The barbecue sauce was excellent. You definitely want to simmer it for at least an hour so the tomato flavor cooks out to a more barbecue sauce flavor. I added a few drops of Tabasco, extra Worcester sauce, honey and liquid smoke. Really good! Also, make the cole slaw -- definitely want to top the sandwich off! Served it on whole wheat buns for both Sunday and planning again for Monday while we watch basketball games on TV. Great recipe!
By cook6days
on January 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fabulous! Made this the day before (used apple cider instead of juice. I had 2 cups of liquid in my dutch oven so I poured about 3/4c over the shredded pork in my container. Put the rest in another container and into the fridge. The next day just re-heated the pork on med low heat and took the extra liquid and and added about another 1-2 Tbsp bbq sauce and reduced this down to a syrupy glaze. It was fantastic to spoon over the meat on our sandwiches.
Do not skip making the slaw - that is amazing with the sandwich or on it's own!
Read all 6 reviews