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Pork tenderloin, sweet barbeque sauce, and a bottle of dark beer are the three key ingredients for a classic juicy pulled pork sandwich that will leave your mouth watering for more!
If you’re searching for a leaner pulled pork option, try this recipe made with pork tenderloin! Instead of using pork shoulder or butt (the two most often cuts of pork used for pulled pork).pork tenderloin offers a leaner cut of meat for those who prefer less fatty meats!
Pork cuts aside, this pulled pork sandwich recipe is still just as juicy and delicious as any other pulled pork recipe out there. Pair it with my vibrant Red Cabbage Coleslaw or super tasty Herbed Yogurt Potato Salad for the perfect barbeque spread!
What Ingredients are Needed for a Pulled Pork Sandwich?
Pork Tenderloin: Not the usual pork cut for pulled pork sandwiches, but a leaner option!
Beer: A dark beer like a porter or stout really enhances the flavor profile of the pulled pork and puts it over the top.
Barbeque Sauce: Stubbs is a family favorite but you can truly use any sweet barbeque sauce brand here.
Garlic and Onions: To carmelize and saute along with the pork to enhance the aromas.
Cumin & Coriander: Rubbed onto the pork before cooking.
Kitchen Tools Needed for this Recipe
- Large pot or dutch oven
- Cutting board and sharp knife
Similar Recipes & Recipes to Pair Pulled Pork Sandwiches with:
Pairs Well With:
- Green Bean & Parmesan Salad
- Crispy Cheesy Roasted Asparagus
- Herbed Yogurt Potato Salad
- Healthy Carrot Fries
- Mediterranean Quinoa Salad
- Red Cabbage Coleslaw
More Delicious Barbeque Ready Dishes:
How to Make a Pulled Pork Sandwich
Step One: Heat 1 tbsp of olive oil in a large pot or dutch oven over medium heat. Add the garlic and onion and saute until translucent and tender.
Step Two: Rub pork with cumin and coriander and add to the pot, brown on both sides. Reduce heat to low and add the beer and lime juice. Cover and let simmer for 1 ½ hours.
Step Three: Remove pork from the pot and place onto a large cutting board. Let sit for 20 minutes so it cools and is easier to shred. Once cooled, use two forks to shred the pork.
Step Four: While pork is cooling, turn heat back up to medium-high on the beer mixture to reduce the mixture down so only a thin layer of liquid remains (be sure to leave the lid off during this step and stir frequently).
Step Five: Add shredded pork back into the pot along with barbeque sauce*. Simmer covered on low heat for 20 minutes. Serve on toasted buns and enjoy!