Pulled pork sandwiches are super moist, tender pieces of shredded pork tenderloin with some barbecue sauce added to give it a velvety texture, then served on toasted buns. Amazing! It’s no wonder, pulled pork sandwiches are a staple dish here in the South!
The other day, I needed to get dinner ready by 6:30pm. But I was going to be out of the house for 2 hours before that, taking our guests to see the city of Charleston.
To complicate things even further, I had a pork tenderloin that I wanted to turn into pulled pork. I hadn’t planned far enough ahead ( welcome to my world) to make it stove-top, which requires you to keep an eye on it, or have time to use a slow cooker (which I don’t have since we moved).
My solution? Braising the pork in the oven. Yes. It’s faster than a slow cooker and equally no fuss, and easier than stove-top cooking. It was so easy. I used my Dutch oven to sautéed the onions with olive oil, then added my pork tenderloin, white wine and beef broth. Then I placed the pot into the oven and left it for two hours.
In case you’re wondering, in the South, it’s usually made in a slow cooker, or smoked in a giant green egg ( I didn’t know what that was either, until we moved here), with some barbecue sauce and seasonings.
By the time I got home with our guests, the pork was so tender, it was easy to pull
it apart. I made pulled pork sandwiches for dinner and served it with a side of fries (which I baked when I got home), and some already-made coleslaw to go with it.
We actually sat outside to enjoy some “alfresco” dining. And, since our guests had pulled pork sandwiches for the very first time, they loved them, and devoured them in minutes – so much, I almost didn’t get these photos to show you!
Since we moved to the South, pulled pork sandwiches has become a popular dish in our home as well. After you’ve had one, you’ll understand why! Enjoy!
EASY Pulled Pork Sandwich
- 1 large yellow onion-finely chopped
- 2 Tbsp. olive oil
- 2 pounds pork tenderloin, cut into 2-inch chunks
- 2 cups beef or chicken broth
- 2 cups white wine
- 1/2 cup barbecue sauce, and extra to taste
- Optional: 1 to 2 Tbsp. hot sauce
- 8 buns, toasted
Preheat oven to 350 degrees.
Remove one or two racks from oven to fit for the large pot.
In a large, oven-safe pot, such as a Dutch oven, over medium-high heat, sauté the onions with olive oil until soften and translucent, about 3 to 4 minutes.
Add the pork tenderloin chunks, and lightly brown the pork on all sides, about 5 minutes. Add the white wine and broth. Bring to a simmer. Turn off stove-top.
Cover the pot with the lid and carefully transfer it to the oven. Cook for 2 hours, or until the pork is extremely tender and easily falls apart.
Remove the pot from oven and use a fork or slotted spoon to transfer the pork to a plate. Remove the remaining liquid from the pot. Mix the barbecue sauce with the hot sauce, (the hot sauce is optional to give a little heat). Return the pork to the pot, and stir in the sauce to coat.
Reheat, if needed. Serve the pulled pork on toasted buns.