Serves: 6
Prep time: 30 minutes of preparation, 2 hours cooking time
For the pork:
Ingredients
- 2-pound pork tenderloin
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup brandy
- ½ cup chicken or pork stock
- 1 medium white onion, thinly sliced
- 4 cloves garlic, thinly sliced
For the barbecue sauce:
Ingredients
- 3 teaspoons canola or vegetable oil
- ½ small onion, finely chopped
- 2 cloves of garlic, minced
- ¾ cup cider vinegar
- ¼ cup ketchup
- ¼ cup molasses
- ¼ cup brown sugar
- 1 1/2 tablespoons of fresh ginger
- ½ teaspoon cayenne (but add more if you like it spicy)
Directions
- Saute onions and garlic in a heavy saucepan for 2 minutes.
- Add ginger and the rest of the barbecue sauce ingredients. Let is simmer uncovered, stirring occasionally until thickened.
For the pork:
Directions
- Place sliced onion and garlic at the bottom of a baking pan big enough to accommodate the pork loin.
- Sprinkle salt and pepper on the meat and place it in the pan, on top of the onions and garlic.
- Pour brandy and broth over the loin. Cover with aluminum foil and bake for 20 minutes at 400 degrees.
- Uncover and add half of the barbecue sauce to the loin. Cover and continue cooking at 300 degrees for 2 hours, or until pork is tender enough to be shredded easily.
- Shred pork and mix in pan drippings and remaining barbecue sauce.
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