Recipe courtesy of Bobby Deen
Print
Total:
3 hr 5 min
Prep:
15 min
Inactive:
2 hr
Cook:
50 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
3 hr 5 min
Prep:
15 min
Inactive:
2 hr
Cook:
50 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Dry Rub: 
  • 2 teaspoons smoked paprika
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 2 teaspoons dark brown sugar
  • 1/2 teaspoon cayenne pepper
Pork:
  • 3 pounds pork tenderloin
  • 1 tablespoon canola oil
  • 1 cup apple juice
  • 1/4 cup apple cider vinegar
  • 3 tablespoons BBQ sauce, plus more for serving
  • 1 tablespoon chopped garlic
  • 1 tablespoon grated fresh ginger root
  • 6 whole-wheat hamburger buns
  • Coleslaw, for serving
  • Mustard, optional, for serving
  • Pickle chips, optional, for serving

Directions

Watch how to make this recipe.

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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