Pork-pulled Sloppy Joes
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.
- 1-2 bottles (16 oz. each) KC Masterpiece Sweet & Tangy Barbecue Sauce
- 2 (3/4-lb. each) pork tenderloins, trimmed
- 1/2 cup red onion, cut into 1/4-inch dice
- 2 teaspoons butter
- 6 Kaiser rolls (or 12-16 mini-rolls), toasted
1. Preheat oven to 400o F. Season pork tenderloins with salt and pepper.
2. Place pork in roasting pan and cook until 160o F, or about 35 minutes.
3. Remove pork from oven and allow to cool slightly.
4. Using a fork, shred meat into long, thin strands.
5. In a saucepan, sauté onions in butter until translucent.
6. Reduce heat; add one bottle KC Masterpiece Sweet & Tangy Barbecue Sauce. Cook until heated through, about 2 minutes.
7. Pour sauce mixture over shredded pork and toss until meat is well coated; if necessary, add more barbecue sauce to achieve desired consistency.
8. Serve shredded pork “Sloppy Joe” style on toasted Kaiser rolls.
TIP: Serve Mini-Joes on smaller rolls instead of full-sized buns. Serve with coleslaw or potato salad on the side.
Yield: 4-6 servings
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