Sweet succulent Pulled pork with a creamy coleslaw mix makes this dish a winner at the dinner table.
|2 tbsp||(30 mL) Oil, divided|
|1 lb||(454g) Pork tenderloin|
|1 cup||(250 mL) BBQ Sauce|
|.5 cup||(125 mL) Apple juice|
|2 cups||(500 mL) Ready prepared coleslaw mix|
|2 tbsp||(30 mL) Mayonnaise|
|.25 tsp||(1 mL) Each, salt, pepper and granulated sugar|
|4||Dempster’s ®/POM Original Large Tortillas, warmed|
HEAT half the oil in a skillet over medium-high heat. Brown tenderloin on all sides and remove from pan. Add remaining oil and cook onions until golden, about 5 minutes. Stir in BBQ sauce and apple juice, scraping up any bits from the bottom of the pan. Add tenderloin back to pan and cover.
REDUCE heat and simmer, turning pork occasionally until tender, about 1 hour. Use two forks to “pull” meat apart in sauce. Let sit for 15 minutes to let meat absorb sauce.
TOSS together coleslaw mix, mayonnaise, salt, pepper and sugar.
DIVIDE pork mixture between warmed tortillas. Top with coleslaw and roll up to serve.
Tips: Prepare the pork up to 3 days ahead, refrigerate and reheat for a quick, week night meal.
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