PULLED PORK SANDWICHES with APPLE SLAW

I recently asked my good friend/fellow firefighter Gale Osterman what she had planned for lunch for her crew at 20 station. ‘Pulled Pork Sandwiches' she replied. ‘I cooked and shredded the tenderloins yesterday and I'm heating them up with barbecue sauce as we speak.'

‘Tenderloins?' I replied with surprise. ‘Don't you mean a pork butt or shoulder roast?'

‘No tenderloins. I braise them in root beer long and slow. It's always been a big hit over here.'

I couldn't believe my ears. Why use an expensive cut like tenderloin when the traditional method is to use the cheap yet flavourful and well-marbled butt? I was shaking my head. But with pork tenderloins on sale one day I was tempted to try Gale's method - even though I remained highly sceptical.

Well, I have to admit that Gale was bang on, pork tenderloin works gangbusters in pulled pork. Yes, tenderloins are more expensive per pound but the meat is so lean and dense that it helps make up the difference. The bonus is that unlike butts, tenderloins take much less time to cook, which cuts down on prep time, and when braised, fall apart easily using two forks or just shredding by hand. Oh, and this ultra-lean cut will leave far less grease on your hands.

As I braise country-style spare ribs in beer rather than Gale's choice root beer, I thought that would be the way to go. The taste difference is likely quite subtle, but man does it ever make for a great smelling kitchen when it roasts! Also, I like to season and cure the loins as I do ribs, briskets and even chicken, with a 50/50 mix of Fired Up Santa Fe Spice and brown sugar.

This recipe worked so well that I made it recently for a fire hall lunch for 40 in honour of our Platoon Chief who retired after 40 years on the job. For the occasion I braised 20 (1 pound average) tenderloins, tossed them with ‘Whiskey Barbecue Sauce' and served it on buns topped with ‘Apple Slaw' (recipes to follow.) Safe to say that as Gale promised, this recipe was indeed a hit as there was only enough pork leftover for maybe a couple of sandwiches.

BEER AND WHISKEY PULLED PORK SANDWICHES

WE'RE BOOZING UP THE LOINS

• 3 x 1 lb. pork tenderloins – or 2 x 1 ½ lbs.
• Fired Up Santa Fe Spice (see recipe below)
• Brown Sugar
• 1-12 ounce beer (or root beer, even coke)
• About 3 cups Whiskey Barbecue Sauce (see recipe below)

AND FIRING UP THE HOT TUB!

• Get out a sharp filleting or paring knife and remove any silver skin or excess fat from the tenderloins.
• Combine the Fired Up Santa Fe Spice and brown sugar in a 50/50 mix.
• Rub the loins on all sides with the spice mix – be generous now!
• If you have the time and the foresight, wrap the loins tightly in plastic cling wrap and place them in a roaster or dish and refrigerate overnight. This step's optional, but since it adds to the flavour quotient why not?
• Fire up your oven to 275 degrees.
• Remove the cling wrap and place the loins in a roaster or oven-safe dish – preferably something that is just a little bigger than the meat because the beer is here and wants to squeeze into that hot tub party between the loins. The beer should come about half way up the sides of the meat.
• Cover with a lid or aluminum foil and roast for about 3 hours, or until they shred easily with two forks. You're looking for an internal temperature of 180-190 degrees. If you're using pork butt instead, 190 is your goal temp.
• Remove the loins and let them cool for a bit - long enough so that you can safely handle them. Shred lengthwise along the grain with two forks or by hand. The pieces will be long and stringy – not to worry you can cut them with a knife to a length of say about 4 inches.
• Wash out the roaster, spray with Pam and reload the pulled pork back and toss with the Whiskey Barbecue Sauce, or your favourite BBQ sauce. If you're making this in large amounts, warming up the sauce before adding it to the meat will speed up the proceedings.
• Return the pork to the oven covered for another half hour to hour or so, enough to heat it through. You can also choose to heat this up by simmering it in a deep sided fry pan on the stovetop. If the sauce is thinning out on you, simply remove the lid and let it reduce.
• Serve on a bun topped with Apple Slaw (drain the slaw before topping.)
• Serves approximately 6 firefighters or 8-10 less carnivorous mortal beings.
  

APPLE SLAW

• 1 small bag coleslaw (340 g/12 ounce)
• 1 bunch green onions – sliced
• 1 Mac or Spartan apple – coarse grated like cheese
• ½ cup canola oil
• ½ cup apple cider vinegar
• 1/3 rd cup white sugar
• 1 tablespoon Miracle Whip or mayo – the more the creamier!
• ½ teaspoon salt
• ½ teaspoon celery seed
• ½ teaspoon coarse ground pepper
• ¼ teaspoon dry mustard (optional)

Whisk the dressing ingredients together and pour them over the coleslaw, green onions and freshly grated apple. I like to let it marinade covered in the fridge for about 3 hours. Toss the slaw every once in a while to keep it honest.

WHISKEY BARBECUE SAUCE

• 3 cups ketchup
• 1 cup rye whisky – that bottle of bourbon in the cabinet will also work
• ½ cup honey
• 1/3 rd cup brown sugar
• ¼ cup molasses – I like fancy molasses, but cooking will do
• 3 teaspoons dried oregano
• 1 teaspoon plus red chili flakes – you control the flames

Simply whisk the ketchup, whiskey, honey, brown sugar, molasses, oregano and chilli flakes together in a saucepan. Let it simmer for 15 – 30 minutes or so – long enough to allow it to meld.

FIRED UP SANTA FE SPICE  

• 2 tablespoons paprika – sweet if possible
• 2 tablespoons Chilli powder
• 2 tablespoons Kosher salt
• 1 tablespoon granulated garlic – roasted if you have
• 1 tablespoon cayenne pepper
• 1 tablespoon ground coriander
• 1 tablespoon dried leaf oregano
• 2 teaspoons ground cumin
• 2 teaspoons fresh ground pepper – or restaurant style
• 2 teaspoons onion powder

Combine all of the above together and store in a spice jar.