PULLED PORK PORK TENDERLOIN RECIPES

Steps:

• Preheat oven to 275 F. Place both tenderloins in 9x13 glass dish. Rub salt, pepper, and paprika all over each tenderloin.
• Combine apple cider vinegar, water, red pepper flakes, and brown sugar in small sauce pan. Bring to a boil and then turn down to low and simmer for 10-15 minutes. Baste tenderloins with mixture.
• Cover dish holding the tenderloin tightly with foil and cook in the oven for 2.5-3 hrs or until meat falls apart easily using a fork. Baste with vinegar mix every 30 minutes during cooking.
• Shred with forks and serve immediately on honey hamburger buns with BBQ sauce. Enjoy!

Steps:

• In a large Dutch oven, heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the chili powder, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes.
• Meanwhile, in a medium bowl, whisk the mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a large bowl. Add the broccoli slaw and toss well. Season with salt and pepper and set aside. 
• Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the Dutch oven to medium high and cook the sauce until thickened, about 5 minutes. 
• Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on the buns with the slaw on the sandwiches or on the side.