Makes 6-8 sandwiches
1 (2 lb) pork tenderloin
2 t paprika
2 t garlic powder
1/2 large onion, sliced
1 1/4 cup non-alcoholic ginger beer
1 T apple cider vinegar
8 oz barbecue sauce
8 rolls or hamburger buns
Optional garnish: hot pickled jalapenos and coleslaw
Spoon Mage™ Ingredient Notes:
Ginger beer is not the same as ginger ale. It has more bite and is brewed for a deeper, more full-bodied flavor. You should see pieces of ginger in the bottle. Do not use ginger ale or any other soda. Buy a brand of ginger beer that is made with real sugar, not high fructose corn syrup. Your meat will thank you. This is the brand the Spoon Mage™ uses.
Homemade barbecue sauce is nice, but there is no shame in using your favorite bottled version. Traditionally a sweet vinegary BBQ sauce is used for pulled pork, but there too, use what you like. The pork will taste good with any sauce.
For moist tender meat, keep the bubbling to a low simmer. Never boil braised meat.
Rub the paprika and garlic all over the pork. Cut the loin in half if it is too big to place in one layer on the bottom of the Dutch oven or cooking pot.
Layer the onions in the bottom of the cooking pot. Top the onions with seasoned tenderloin, ginger beer, and apple cider vinegar.
Bring to a simmer, reduce to a low simmer, and braise for 2 hours, or until the meat is fork tender and can be pulled apart easily. It will seem like there is too much liquid, but once your shred the meat, the volume of cooking juices will be just right.
Remove the meat to a plate with a lip to catch juices and, using two forks, pull the meat into shreds. Return the meat to the pot along with any liquid on the plate, and cover with the lid placed at a slight angle, simmer on the lowest setting for another 30 minutes or long enough to allow any excess liquid to slowly evaporate.
The idea is for the meat to be moist, but not wet. If you were too judicious with the ginger beer, you may want to add a tablespoon or two. If, after 30 minutes there is more than 1/4 an inch of liquid in the pot, continue to simmer with the lid off, reducing the liquid. I’ll find pics of when it is right and post one here.
Stir in anywhere from 1/2 cup to 1 cup (8 oz) of your favorite barbecue sauce and keep the pork warm until dinner.
Serve on rolls with a dollop of coleslaw and hot pickled jalapenos.