Pulled Pork Tenderloin Sandwich – a Healthier Choice!

Speaking with a friend who toldpulled pork sadwich me about this recipe, I took her word for the fact that she said, “pulled pork tenderloin is to die for…” and decided to make this for a lunch when first impressions meant everything.

I purchased two pieces of frozen pork tenderloin that was on special at NoFrills for $2.99 a pound. Each piece was $1.99, so together they were just over a pound. I slightly defrosted both pieces in my microwave oven so that I could cut them in half, in order to fit them in my crock pot (slow cooker).

Here’s my recipe:

Pulled Pork Tenderloin Sandwich

Ingredients

1-2 pounds pork tenderloin
10-12 ounces of Root Beer
1 bottle of hickory barbeque sauce
4 hamburger buns, split, lightly toasted and buttered

Prepare

Place pork tenderloin in slow cooker.

Pour Root Beer over the pork tenderloin.

Cover and cook on low until well cooked, so that pork is easy to peel apart, 6 to 7 hours.

NOTE: the actual length of time will vary depending on your slow cooker.

Once cooked, drain pork tenderloin well.

With thoroughly cleaned hands, and a large bowl in front of you, pick up each piece of pork tenderloin and literally pull long strips of meat off, placing the strips of meat into the bowl… thus pulled pork. Any of the tendons left on from the butchering will come away easily making this a great way to cook pork tenderloin (though you can use other cuts of pork).

Once all pieces have been pulled and are in the large bowl, squeeze enough hickory barbeque sauce onto the pork tenderloin to make it sort of stick together in a mass. I found I had to add the barbeque sauce three times before I had enough.

Place the lightly toasted and buttered hamburger buns on plates and scoop the pulled pork from the bowl onto the bun. Serve with stir fried veggies.

Serves 4

Make sure you use hickory barbeque sauce the first time you make this. Ooooh my… is this recipe every yummy. I’m hoping my special guest will comment on this posting, so you too will know if my first impression stuff worked 😉

Pulled Pork Tenderloin Sandwich

Spread the love
Trish

Given my passion for genealogy, is it any wonder that I eventually wanted to publish my work? Learning to use a personal computer was a natural step once I was introduced it in the 1990s. Then the internet offered a second means to "publish" and now, here I am with a personal blog.

39 thoughts on “Pulled Pork Tenderloin Sandwich – a Healthier Choice!”

  1. always keep this good quality in the recipes you post, and you will get even more visitors… I’ll make sure of it ;-)!

    Reply
  2. The Root beer adds a little more breakdown of the meat, same reason you would put a coke in with a tough piece o meat as a tenderizer (its the acid content) but the root beer also adds some sugar into the meat.

    I would suggest making your own BBQ sauce to add to it. Much better than a Commercial bottle.

    Reply
    • I wondered about that too… the root beer helping to breakdown the meat. However, I tried a smaller piece of pork tenderloin and put it in a pot half full of only water and placed it on a back burner, on simmer. Having been cooked, I pulled the pork as shown above, and added the same BBQ sauce and noticed no difference. Now I'm curious whether root beer really does do any more than plan ole' water did.

      You're so right too Pat. Home made BBQ sauce would make this recipe a whole lot healthier. Thanks!

      Reply
  3. Sounds like a great idea, but I’m wondering if I need the root beer at all. Why not just slow cook the pork in water? Is the soda pop really necessary?

    Reply
    • That's a great question Aliciane. I've repeated this recipe 3 times now and the last time I only used water and NOT the root beer, so, my response to your question is this; "I found no difference using water instead of the root beer."

      Reply
      • Not too many people would actually think about using Root Beer. I’m really impressed that there’s so much detail in your instructions. Good on you! Really great stuff here.

        Reply
      • Pork tenderloin will not take very long at all.I like mine stuffed. I make a stuffing and add cranberries and apple to it. Make a hole in the center with a knife and gently expand the opening. (No need to cut it open.) When the opening is about 2 inches in diameter I start pushing the stuffing in. Push it in to the center on one end then fill from the other side. Do not over stuff it. Place on hot grill and turn about every 2 minutes. This will cook very, very fast because the meat is only about 1 inch thick. If you don’t want the stuffing, just season and grill it, but watch the meat because you do not want to over cook a pork tenderloin. Almost any thing above 145 will end up very dry .

        Reply
  4. I’ve seen Pulled Pork recipes done differently. Yours seems so much more simple and tasty sounding. Will definitely try this one. Thanks!

    Reply
  5. Hey! I’ve gone ahead and bookmarked https://trishparr.com/pulled-pork-tenderloin-s… on Friendfeed so my friends can see this recipe too. I simply used Pulled Pork Tenderloin Sandwich – a Healthier Choice! | Trish’s treasure trove of tantalizing topics as the title in my bookmark, as I figured you probably would like to see it bookmarked the same way.

    Reply
  6. I never had/found a reason to purchase a crockpot…until today. Thank you for experimentation and posting the recipke: -) I wonder if you are able to make delicious pho by using a pressure cooking pot. Jessica Weibel

    Reply
    • Hi Jessica,

      I'm not a big fan on pressure cookers, though I do have one. I used to use it for tough cuts of meat. Now, I refuse to eat our so called beef anymore. Waiting for grass feed, free ranged, non-stressed slaughtered beef to appear in my supermarket. Until then… pork and chicken it is.

      Reply
    • Hi! Really great recipe! The time depends on how thick the meat is. Cooking times vary between 15 minutes to 45 minutes.Spring for a cheap meat thermometer. It’s the ONLY way to tell when any meat is cooked. Only cook pork tenderloin at 145 degrees F. Use a rub and be generous but use less salt if you’ve brined. Pork tenderloin is one of my favorite meats. I’ll wait until it goes on sale and buy several, then I brine the suckers and freeze them!

      Reply

Leave a Comment

MAKE MONEY