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BBQ Pork Sandwich

Prep Time 30 minutes
Cook Time 1 hour
Servings 2
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

Calories: 962kcal | Carbohydrates: 138g | Protein: 45g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 134mg | Sodium: 2339mg | Potassium: 1293mg | Fiber: 3g | Sugar: 85g | Vitamin A: 1128IU | Vitamin C: 4mg | Calcium: 528mg | Iron: 5mg