Servings: 6 Prep: 1 min Cook: 2 hrs 30 mins Total: 2 hrs 31 min
This is a favorite of mine. I eat this pretty regularly. It’s the easiest thing on the earth and could probably only be easier by using a Crockpot (which I plan to learn to use … very soon). It’s little more than submerging pork in BBQ sauce, then slowly simmering for about 2 ½ hours. Then, shred it. What you do from there is … up to you.
As long as you put the sauce back into it, after it’s been shredded, it freezes well.
It’s not uncommon for me to use it in poorly cooked eggs, with some cheddar cheese. I also make tacos with it. Sometimes I just eat a bowl of it and sort of treat it like chili … in my mind. I’ll use it in grilled cheese sandwich. Having a nice, soft and shreddy BBQ pork lying around is … a good thing.
Simmered Shreddy BBQ PorkPrint Rate
- 2 each pork tenderloins cut into halves and cleaned (or equivalent pork shoulder, cut into 4 large chunks)
- 1 1/2 cup sugar free bbq sauce
- salt and fresh cracked pepper to taste
- Place the pork in the sauce, in a medium sized pot, on the stove.
- Bring the pot, with a lid, up to a slow simmer.
- Once it starts simmering, lower the temperature so that it maintains a very low and slow simmer for about 2 to 3 hours.
- At about 2 hours, check the pork with a fork. If the fork inserts the meat easily and the meat tears, it's ready. If the meat is still a bit tough, let it continue to go. If you wait too long, it will dry out and become a bit mealy.
- Remove the pork from the sauce and shred it with 2 forks. While shredding the pork, turn the heat up on the BBQ sauce, if it's still a bit thin. Reduce it and thicken it up.
- Depending on what I have planned for the pork, sometimes I keep the meat and the sauce separate. Sometimes I combine them. If I DO combine them, I often mix them back together, chill them in the fridge, then vacuum pack and freeze for another day. Good stuff to have on hand!
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