BBQ Pulled Pork Sandwich with Apple Radish Slaw

I know most people make pulled pork sandwiches with pork butt or pork shoulder but I had to make it with pork tenderloin because I had a piece of this cut of meat sitting in the fridge that had to be utilized.  Besides, it was Election Day yesterday and I was glued to the television. The only time I stepped out was to cast my vote. I was invited to two separate election parties and had been planning to go for both but somehow the stress got to me. I decided that I had to relieve the stress by using my time-tested techniques – cooking and cleaning!!! So I put the pork tenderloin in a crock-pot for 4 hours and I set about cleaning my kitchen. At the end of the day I felt very accomplished – I had cleaned out corners and drawers of the kitchen that have not opened in years and I made a delicious sandwich for my husband and I, to eat while constantly switching TV channels!


For the rub:
1.    1 lb Pork tenderloin
2.    1 tablespoons of onion powder
3.    1 tablespoons of garlic powder
4.    1/2 teaspoons of red pepper flakes
5.    1 teaspoons of dry mustard powder
6.    1 tablespoon of Dijon mustard
7.    1 orange
8.    1 teaspoon of sweet paprika
9.    ¼ cup of chicken broth
10.    1/2 teaspoon salt (or to taste)

For the BBQ sauce:

1.    1 tablespoon of onion powder
2.    1 tablespoon garlic powder
3.    ¼ cup ketchup
4.    1 tablespoon honey
5.    1 teaspoon of sweet paprika
6.    1 tablespoon sugar/brown sugar
7.    3 tablespoons of apple cider vinegar
8.    1 teaspoon of dry mustard
9.    ½ teaspoon of red pepper flakes
10.    ½ teaspoon of salt


1.    Make a dry rub by combining all the dry powdered ingredients (onion powder, garlic powder, salt, red pepper flakes, mustard powder and sweet paprika.

2.    Smear the Dijon mustard evenly all over the pork tender loin.

3.    Sprinkle the dry rub on to the meat and using your hands, pack it into the wet mustard layer on top of the pork tenderloin.

4.    Place the tenderloin in a large crock-pot and add the juice of half the orange.  Add the second half of the orange (cut in three slices) to the crock pot. Also add the chicken stock and set the crock pot on high for 4 hours.  Check on the liquid level in the crock pot after every hour or so, if the meat looks dry, add a little bit more chicken broth. Also using a sharp knife, you could poke cuts into the meat to allow the juices and spices to get into the meat.

5.    After 3 hours in the crock pot is over, take the piece of meat out of the crock-pot and using two forks, shred the meat down and place it back in the crock-pot for further cooking.

6.    To prepare the BBQ sauce, add the dry powders (onion powder, garlic powder, mustard powder, red chili flakes, paprika and salt)  to a small skillet and heat them on low heat for 1-2 minutes (while stirring constantly).

7.    Add the ketchup, apple cider vinegar, honey and sugar to the skillet and stir. Cook this sauce on medium heat while stirring constantly. Let this sauce come to a boil and then cook it for another 2-3 minutes on low heat.

8.    Pour the BBQ sauce into the crock-pot over the meat and mix all the ingredients.  Then cover the crock-pot and let it finish cooking.

9.    When the meat is very tender and gooey with the sauce, remove the three slices of orange from the crock pot and discard them. Now you are ready to make sandwiches with it.

10.    To make the slaw, thinly slice two tart apples, a radish and half a daikon radish (into matchstick like pieces). Dress this slaw with a dressing of olive oil, honey and apple cider vinaigrette. Add chopped cilantro leaves on to the slaw.

11.    Slice a challah roll and heat it in a skillet to lightly brown it.
12.    On each roll, pile on a heaping helping of BBQ pulled pork and then add the slaw on top. Serve immediately.

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