Alabama Pulled Pork
Shannon
ingredients
- 1 1/4 lbs pork tenderloin, trimmed....I used a pork loin roast about that size
- 1/2 c. apple cider vinegar
- 1/4 c. water
- 3 T. brown sugar
- 2 t. kosher salt
- 3/4 t. freshly ground black pepper
- 1/2 t. ground red pepper
- 1/2 t. chili powder
- 1/4 t. garlic powder
directions
- 1
Cut pork in half lengthwise; cut crosswise into 2 1/2" pieces.
- 2
Combine apple cider vinegar with next 7 ingredients, thru garlic powder, in large saucepan (I used a 3-qt.) and bring to a boil. Add pork to pan. Cover, reduce heat and simmer 1 hour or until tender (I did 1 1/2 hrs).
- 3
Remove pork from cooking liquid, shred with 2 forks. Place pork in a serving dish and pour cooking liquid over pork.
- 4
I doubled the amount of cooking liquid, but 1 1/2 times would be enough. The ground red pepper in the liquid made the meat really hot; next time I’ll either eliminate it, or cut it back to 1/4 t. The meat was so hot-peppery...for us... that I poured off the cooking liquid and reheated the meat with plain water with a little of the liquid added to it. But this recipe gave the pork a really good flavor, and didn’t hide the pork flavor. We really liked it. This batch will give us about 3 meals, I think.
Source: Mom
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