This is the second time I’ve made this recipe, and I think I’m almost there with customizing it to our tastes. The first time I made it we both wanted it much spicier, so I’ve changed the recipe a bit to give it more zip. Also, we left off the coleslaw as neither of us likes mayo at all.
* 1 can (15 ounces) crushed tomatoes in puree (I used fire roasted crushed tomatoes from Henry’s)
* 1 tablespoon brown sugar
* 2 garlic cloves, finely chopped
* 1 tablespoon spicy brown mustard
* Coarse salt and ground pepper
* 1 pork tenderloin (about 1 pound), cut into 4 pieces
* 1 tablespoon Tabasco (maybe more if you like a lot of heat)
* 1 teaspoon rice vinegar
* 4 whole-wheat rolls, split (we used toasted honey-wheat bread)
1. Combine tomatoes, brown sugar, garlic, mustard, salt and pepper in a medium pot with a lid. Bring to a boil, add pork pieces, cover and simmer about 20 minutes.
2. Remove pork and set aside to cool. Continue to simmer tomato mixture until reduced by about half (20 minutes or so)
3. Shred pork with two forks or your hands, return to reduced tomato mixture. Stir, and add Tabasco and vinegar.
4. Serve on buns or toast.
Makes 4 large sandwiches.