Braised BBQ Pulled Pork

Pulled pork braised in a spicy, tangy, West Virginia-style BBQ sauce (recipe was adapted from a BBQ sauce recipe in "Mountain Measures" WV cookbook I grew up with). It is also wonderful made with more water and served over mashed or baked potatoes.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 145 Calories

Ingredients

• 1 teaspoon salt
• ⅓ cup water
• 1 tablespoon unsalted butter
• 1 large onion, chopped
• 2 teaspoons honey
• 1 teaspoon ground black pepper
• ½ cup cider vinegar
• 1 cup ketchup
• ½ teaspoon cayenne pepper
• 4 tablespoons Worcestershire sauce
• 2 tablespoons prepared yellow mustard
• 1 (3 pound) pork tenderloin, trimmed
• 2 slices lemon, seeded

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C).

Step 2

Heat a Dutch oven over medium-high heat. Season pork with salt and pepper. Sear in the hot Dutch oven on all sides, about 5 minutes total. Remove and set aside.

Step 3

Combine vinegar, water, onion, mustard, lemon slices, butter, honey, and cayenne in the Dutch oven and simmer for 20 minutes. Remove lemon. Add ketchup and Worcestershire sauce and return to a boil; add pork and cover tightly with a lid or foil.

Step 4

Braise in the center of the preheated oven until meat shreds easily with a fork, about 3 hours. Check occasionally to see if a little water should be added. Remove from the oven and shred pork into sauce using 2 forks.