Bobby's Sweet and Spicy Pork and Slaw Sandwich

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Smoke 'Em If You Got 'Em
TOTAL TIME: 3 hr 5 min
Prep: 15 min
Inactive Prep: 2 hr
Cook: 50 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

DRY RUB:
  • 2 teaspoons smoked paprika
  • 2 teaspoons black pepper
  • 2 teaspoons salt
    PORK:
    • 3 tablespoons BBQ sauce, plus more for serving
    • 1 tablespoon chopped garlic
    • 1 tablespoon grated fresh ginger root
    • Mustard, optional, for serving
    • Pickle chips, optional, for serving
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    Directions

    For the dry rub: Mix together the paprika, black pepper, salt, brown sugar and cayenne pepper.

    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.

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    Newest Ratings and Reviews

    Read all 7 reviews

    • on June 08, 2013

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      Saw this on the TV episode and wanted to try it. TV showed Bobby first smoking the pork at a friend's restaurant, and then finishing it in the dutch oven. The recipe here does not reflect that. I cooked this according to my recollections from the TV show. The flavor from the rub is much stronger than if you were to use it on a boston butt....so go really light if using a tenderloin. Also, the ginger is very powerful....go light.

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    • on April 21, 2013

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      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...

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    • on March 24, 2013

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      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!

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