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
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.