I had never tried making my own BBQ until I came across a recipe recently that is similar to the one you see below. I tweaked it a bit to make it more to my taste. I have always preferred my BBQ pulled or shredded, rather than chopped as we find it in most BBQ joints. This recipe uses only the lean meat of the tenderloin,and surely no chopped skin, gristle, or other unknown parts!! Licking my lips…yum. Here is a fun read about B’s Barbeque, one of ENC’s most beloved BBQ joints. Life in the South is grand.
2 one lb tenderloins
12 oz diet Root Beer (who needs the extra calories)
9 – 12 oz BBQ sauce*
8 hamburger buns, split and lightly toasted
Preheat oven to 210°.
Place tenderloin in a casserole dish.
Pour root beer over meat.
Cover and cook 6 hours.
Remove from oven and drain.
Shred tenderloin using 2 forks to pull meat apart in strips.
Pour on BBQ sauce and stir well.
Serve on toasted hamburger buns.
Serves 8 for sandwiches.
OR makes 20 appetizer sliders using Sister Schubert’s Parker House style yeast rolls, cooked according to package instructions. Of course you can always forgo the bread and have a lean BBQ dinner, just adding a vegetable or two.
*I prefer a vinegar based BBQ sauce. There is my home made version, but it needs to be made 7 days in advance. I don’t usually plan my dinners that far ahead of time! For simplicity the most authentic homemade tasting sauce that I have found is Guy Fieri’s Carolina #6 Mop and Slop BBQ Sauce and Marinade.
Shockingly each sandwich has a mere 150 cal of pork, 30 cal of BBQ sauce and 120 cal of hamburger bun!