Name: BBQ Pork Sandwich
Prep time: 30 min
Cook time: 60 min
Ingredients: 1/2 cup Ketchup; 1/2 cup Brown sugar (packed); 1 cup Chicken broth; 1/4 cup Apple cider vinegar; 1/2 TBSP Worcestershire sauce; 1 TBSP Molasses; 1/2 tsp Kosher salt; 1/2 tsp Garlic powder; 1/2 tsp Onion Powder; 1/4 tsp Ground mustard; 1/4 tsp Paprika; 8 oz Pork tenderloin; 2 Hamburger buns (lightly toasted); 1 cup Celery (cut into 3 inch long sticks); 1/4 cup Ranch dressing; 24 oz Lemonade (cold)

BBQ Pork Sandwich

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Prep Time: 30

Cook Time: 1

Servings:

Calories: 962kcal

Ingredients

Pulled Pork

1/2 cup Ketchup
1/2 cup Brown sugar packed
1 cup Chicken broth
1/4 cup Apple cider vinegar
1/2 TBSP Worcestershire sauce
1 TBSP Molasses
1/2 tsp Kosher salt
1/2 tsp Garlic powder
1/2 tsp Onion Powder
1/4 tsp Ground mustard
1/4 tsp Paprika
8 oz Pork tenderloin
2 Hamburger buns lightly toasted
1 cup Celery cut into 3 inch long sticks
1/4 cup Ranch dressing

Lemonade

24 oz Lemonade cold

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Add the ketchup, brown sugar, broth, vinegar, Worcestershire sauce, molasses, salt, garlic powder, onion powder, mustard, and paprika to a pot. Whisk everything together. Add the pork and cover with a lid. Place over medium heat and bring to a low simmer. Cook to an internal temperature of 150°F (65°C) using a thermometer. Then remove from the heat.
Shred the pork: Cut it into chunks, place it in a food processor, and pulse until it is shredded/nicely chopped. Then return to the pot with the sauce and mix well until combined. Season with salt and pepper to taste.
(Alternatively, use 2 forks pulling in opposite directions to shred the pork apart).
Lightly toast the bun.
Portion the pork onto the bun, and spoon some of the sauce over top. Serve with celery sticks, ranch, and lemonade.

Nutrition