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Default Barbecue Pulled Pork

Sun, Aug 29, 2004, (gumbo)WROTE:
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0Barbecue Pulled Pork
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0Number of Servings: 4
=A0=A0=A0=A0=A0=A0Serving Size: 4 oz.
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0Ingredients Measure Weight
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0pork tenderloin
=A0 --- 1 lb
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0pepper =A0 1/2 tsp
---
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0=A0=A0=A0=A0=A0=A0=A0=
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0crushed
red pepper flakes =A0 1/4 tsp --- =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 canola
or corn oil =A0 1 Tbsp ---
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0=A0=A0=A0=A0=A0=A0=A0=
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0diced
onion =A0 1 cup ---
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0garlic clove,
minced =A0 2 ea ---
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0barbecue sauce =A0
1/2 cup ---
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0water =A0 1/4 cup
---
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0vinegar =A0 1 tsp
---
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0=A0=A0=A0=A0=A0=A0=A0=
=A0=A0=A0Nutrition
Information
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0Amount per serving
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0Calories 230
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0Calories From Fat
76
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0Total Fat 8 g
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0Saturated Fat 0 g
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0Cholestrol 65 mg
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0Sodium 482 mg
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0Total Carbohydrate
13 g
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0Dietary Fiber 1 g
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0Sugars 9 g
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0Protein 25 g
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0Preparation Instructions
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A01. . Heat the oven to 350
degrees F. Sear the whole tenderloin on all sides in a hot, nonstick
skillet. Remove from the heat and season with the pepper and red pepper
flakes.
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A02. . Cover the tenderloin
with foil and bake for 25 minutes. Heat the oil in a medium saucepan and
saute the onion and garlic for 5 minutes.
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A03. . Add the barbecue
sauce, catsup, water and vinegar. Simmer for 10 minutes. Shred the pork
with 2 forks Add the pulled pork to the sauce. Serve on buns.
---------------------------------------------------------------
response: If I fixed this recipe for myself I can see my BG"S soaring.

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