RECIPE: Weeknight pulled pork is possible with a few shortcuts
Smoked and pulled pork shoulder, piled high on a bun, is one of my favorite Southern sandwiches. It’s the first thing I turn to at a barbecue restaurant, and something I’ve tackled — the proper way — only once or twice at home, and definitely only on a weekend. To prepare pulled pork at home on a weeknight, you’ll need to take some shortcuts.
Traditional pork shoulder takes far too long to turn tender and shreddable, so I like to use pork tenderloin for my weeknight version. To cook it, you’ll want to sear and quick-braise it in the same way as the coconut chicken recipe published in this column a few weeks ago: sear one side of the meat to build flavor, add chicken broth, then cover and cook at a fairly rapid simmer until tender. By cutting the tenderloin into 1- to 1 1/2-inch-thick pieces, this process will take 10 minutes or less.
As far as seasoning goes, any store-bought barbecue dry rub will work; just keep in mind that some brands include salt, while others don’t. Taste the rub mixture before using it, and if you need to add salt to the pork, add it with the rub. Once the meat has been cooked, further concentrate the flavor of the now spice-infused broth by simmering it down into a thickened liquid. Mix this elixir, along with store-bought sauce, into the shredded pork, to both moisten and further flavor it. A final drizzle of sauce at the table completes the dish.
Weeknight Pulled Pork
- 1 (1 1/4-pound) pork tenderloin, trimmed of silver skin
- 1 tablespoon barbecue dry rub, plus more for seasoning
- Kosher salt, as needed
- Extra-virgin olive oil or vegetable oil
- 1/2 cup low-sodium chicken broth
- 1/4 cup prepared barbecue sauce, plus more for serving
- 4 hamburger buns
- Slice the tenderloin in half widthwise, then slice each half into strips about 1 to 1 1/2 inches thick. You should have 5 or 6 long, thick pieces of tenderloin.
- Season the tenderloin pieces with the dry rub. If your dry rub contains salt, you likely don’t need to add any additional salt. If it doesn’t contain salt, season the pork with 1 teaspoon salt.
- Coat the bottom of a high-sided skillet with oil and place over medium-high heat. When the oil is shimmering, add the tenderloin pieces and cook without moving until browned on the first side, 2 to 3 minutes. Flip the pork, then add the chicken broth. Cover the skillet, reduce the heat to medium-low and cook until the pork is cooked through and tender, 8 to 10 minutes.
- Uncover the skillet, transfer the pork to a sheet pan and let cool for a few minutes. Increase the heat under the skillet to medium, bring to a rapid simmer and cook the broth until it reduces by about half, 5 to 7 minutes. Remove from the heat.
- Meanwhile, use two forks to shred the pork. Combine the pork and barbecue sauce with the broth, and toss to coat. Season to taste with additional dry rub and salt, if needed. Divide the pork mixture between buns and serve topped with additional sauce.
Nutritional information
Per serving: Per serving: 363 calories (percent of calories from fat, 26), 34 grams protein, 31 grams carbohydrates, 1 gram fiber, 10 grams total fat (3 grams saturated), 93 milligrams cholesterol, 859 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
