Braised BBQ Pulled Pork
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Description
Pulled pork braised in a spicy, tangy, West Virginia-style BBQ sauce (recipe was adapted from a BBQ sauce recipe in "Mountain Measures" WV cookbook I grew up with). It is also wonderful made with more water and served over mashed or baked potatoes.
Ingredients
- 1 (3 pound) pork tenderloin, trimmed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup cider vinegar
- ⅓ cup water
- 1 large onion, chopped
- 2 tablespoons prepared yellow mustard
- 2 slices lemon, seeded
- 1 tablespoon unsalted butter
- 2 teaspoons honey
- ½ teaspoon cayenne pepper
- 1 cup ketchup
- 4 tablespoons Worcestershire sauce
Directions
- 1. Preheat the oven to 300 degrees F (150 degrees C).
- 2. Heat a Dutch oven over medium-high heat. Season pork with salt and pepper. Sear in the hot Dutch oven on all sides, about 5 minutes total. Remove and set aside.
- 3. Combine vinegar, water, onion, mustard, lemon slices, butter, honey, and cayenne in the Dutch oven and simmer for 20 minutes. Remove lemon. Add ketchup and Worcestershire sauce and return to a boil; add pork and cover tightly with a lid or foil.
- 4. Braise in the center of the preheated oven until meat shreds easily with a fork, about 3 hours. Check occasionally to see if a little water should be added. Remove from the oven and shred pork into sauce using 2 forks.
Nutrition Facts
serving: 12 servings
calories: 145 kcal
carbohydrates: 9 g
protein: 18.2 g
saturated fat: 1.5 g
cholesterol: 51.7 mg
sodium: 541.2 mg
fiber: 0.5 g
sugar: 6.7 g
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