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Archive for March 29th, 2021

This recipe made its first appearance on the blog in 2012. I thought it was time for an update.

This is a surprising recipe that uses pork tenderloin instead of pork shoulder which is the traditional cut for pulled pork. The tenderloin is significantly less fatty than the shoulder so it makes a healthier dish. I’ve reduced the sugar considerably in the Barbeque sauce which is traditionally made with ketchup (about 90% sugar) and includes 110 g of brown sugar; I’ve used passata with a dash of balsamic and only 45 g of sugar. It’s still sweet but not sickly sweet. The baking soda helps reduce the acidity in the passata which in turn makes the tomato sauce taste sweeter. It was well balanced. JT couldn’t stop eating it. I’ve served this dish at parties and die-hard pulled pork aficionados couldn’t tell it was tenderloin!

This is the pork pulled after I removed it from the sauce. It moistens up considerably after it is re-entered into the sauce.

Ingredients for the Barbeque Sauce:

  • 250 mL San Marzano passata
  • 60 mL balsamic vinegar
  • 45 g erythritol or sugar
  • 125 g finely chopped onion
  • 15 mL soy sauce
  • 15 mL Worcestershire sauce
  • 15 mL prepared mustard
  • 15 mL roasted puréed garlic
  • 8 g espresso coffee powder
  • 2.5 mL baking soda

Pulled Pork Ingredients:

  • 600 g pork loin or tenderloin with silver skin and excess fat removed and cut into manageable chunks.
  • 1-2 tbsp canola oil (or an oil with a high flash point)
  • About 350 mL BBQ sauce from above
  • 1 cup water

Directions:

  1. Sear the pork on all sides in a heavy cast iron pan. Add the pork to the slow cooker set on high.
  2. In the same cast iron pan with a splash of oil, caramelize the onions. Add the remaining BBQ sauce ingredients with the exception of the baking soda and cook until the sugar has melted and everything is hot. Add the water and mix well, then add the baking soda and stir until the fizzing has subsided.
  3. Add the sauce and water to the slow cooker and set the timer for 1 hour, then reduce the temperature to low and cook, stirring occasionally for 6 hours or until pork can be pulled apart with a fork.
  4. Remove the pork from the sauce and allow to rest for 10-15 minutes. Pull the pork apart with a fork.
  5. Serve on slider buns, topped with your favourite coleslaw.

We had the pulled pork on homemade tangzhong brioche buns that were slightly toasted and topped with a lovely vinegary coleslaw. It was pretty good even though the lighting sucked.

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