_ INGREDIENTS
5 mL (1 tsp.) garlic powder
60 mL (¼ cup) firmly packed brown sugar
2 mL (½ tsp.) ground cumin
5 mL (1 tsp.) onion powder
2 mL (½ tsp.) smoked paprika
2 mL (½ tsp.) pepper
375 g (¾ lb.) pork tenderloin
2 mL (½ tsp.) mild or hot chili powder (optional)
1 onion, thinly sliced
15 mL (1 tbsp.) olive oil
15 mL (1 tbsp.) Sensations by Compliments Spirited Mickie Sweet &
Tangy Bourbon BBQ Sauce
1 large carrot, peeled and coarsely grated
250 mL (1 cup) prepared creamy coleslaw
4 hamburger buns, warmed
_ DIRECTIONS
Preheat the oven to 150°C (300°F).
In a small bowl, stir together brown sugar, garlic powder, onion
powder, cumin, pepper, paprika and chili powder (if using). Set aside.
Set pork onto a piece of heavy-duty foil 30-cm (12-in.) long. Rub oil all
over pork and then pat brown sugar mixture all over, pressing to
adhere mixture. Place onion under and on top of pork. Seal pork,
onion and any loose brown sugar mixture tightly in foil. Wrap foil
package in another piece of foil to avoid leaks. Refrigerate pork to
marinate for at least 2 hours or, for maximum flavour, overnight.
Place foil package in ovenproof dish and roast in preheated oven until
meat thermometer inserted into thickest part of meat reads 82˚C
(180˚F), about 2 hours.
Carefully open foil package (avoiding hot steam). Use tongs or two
forks to transfer pork and onion slices to a large bowl. Pour in cooking
juices too. Using two forks, pull pork into shreds. Mix in carrot and
barbecue sauce.
Pile pulled pork mixture onto buns and top with coleslaw.
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