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Categories Pork Clay's Pulled Pork Tenderloin BBQ
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Clay's Pulled Pork Tenderloin BBQ
Description:
Delicious and succulent pulled pork from pork tenderloins. Makes a very tender and flavorful pulled pork sandwich that is heart* healthy. Easy to cook and only 4-5 hours to make. Your family and friends will enjoy this BBQ treat.
Ingredients:
  • 4 fresh whole pork tenderloins, natural without solution
  • 2 Tablespoons light or regular olive oil
  • Dizzy Pig seasonings; Shakin the Tree and Swamp Venom
  • 2 cups water
  • 3 Tablespoons Worcestershire sauce
  • 2 16oz. bottles of your favorite BBQ sauce
  • 1/4 cup apple cider vinegar
  • Salt to taste
Instructions:

Set up your cooker for direct grilling with a raised grid at 400 degrees dome. Have a Dutch oven or other large pot on hand for the braising stage.

First Stage: Grilling

Pat the tenderloins dry then rub with olive oil. Shake on Dizzy Pig Seasonings. I like Shakin the Tree followed by a small amount of Swamp Venom for a little kick. Work quickly to keep the pork cold. Place tenderloins on the grill to brown up with your favorite smokin wood. Turn several times and move them around to get good color and grill marks. In about 30 minutes you should be done. Remove tenderloins to a large Dutch oven or similar pot.

Second Stage: Braising

Change to an indirect cooking setup such as a plate setter or drip pan under a Dutch oven. Add water and Worcestershire sauce to the Dutch oven. Place lid on Dutch oven. Your cooker will cool down with the addition of the indirect setup and Dutch oven and that's good because you now want to cook at around 300-325 degrees dome for this braising stage. Cook for approximately 2 to 2 1/2 hours or until pork pulls apart easy with a fork. Check at the 2 hour mark for the pull test. Some of the water will evaporate away. Add more water if the bottom of the pot looks like it will dry out, about 1 cup remaining is ideal.

Third Stage: Pulling, Saucing and Smoking

This last stage is a lot of fun. Discard or save the remaining juice in the bottom of the pot, there's a lot of flavor in this broth for the pork to soak up, it's up to you. Cut the tenderloins cross-ways into three inch long chunks. Pull apart and shred then return pulled pork to the Dutch oven. Add 2 bottle of BBQ sauce and the cider vinegar then mix well so all the meat is covered and moist with sauce. Do a taste test, salt if needed. Add more smoking wood to the fire and return Dutch oven to the cooker this time with the lid off. Smoke for one hour at 300-325 degrees dome indirect with a stir at 30 minutes. Then you are done! Hooooraaaaay!

Notes:

My recipe is a great alternative to regular pulled pork butt BBQ. Very tasty and very tender pork that is low in fat. It's good to know that heart* healthy conscious people can eat healthy and still have their BBQ pork samitches! Enjoy with coleslaw!

Number Of Servings:18 +Source:
Vegetarian:NoTime To Prepare:
Date:Sun 09 Dec 2012 15:38:08 UTCViewed:5378 times
Author:Clay QEmail:
Rating:5,00 (2 votes)

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