Pulled Pork Tenderloin is the quickest way to satisfy a craving for southern pulled pork. This east-meets-west Sweet Chili Pulled Pork Recipe is a great take-along for all your spring and summer picnics.
When Lt. Dan and I first started dating, we were in college and both waited tables at popular restaurants. He happened to work at a barbecue joint down the street from our school that made the most amazing ribs and pulled pork.
I always looked forward to meeting up after work, for a few reasons.
One, he was (is) pretty cute.
Two, he would be saturated by the intoxicating aroma of “man” and “smoky meat” (They should bottle that scent.)
Three, he would sometimes bring me a pulled pork sandwich.
Now we could ponder the complexities of romance and compatibility for hours, but I’m fairly certain his meaty perfume and pulled pork gifts were the reasons I fell in love with him.
Thankfully we were compatible as well.
Pulled pork is one of my favorite dishes. It’s so versatile on sandwiches, in tacos, on salad, or simply piled high next to an ear of fresh buttered corn.
Lori’s Sweet Chili Pulled Pork Recipe is genius!
Instead of slow cooking pork butt for hours, she suggests poaching pork tenderloin in beer and vinegar for 1 hour, then shredding it and adding Thai Sweet Chili Sauce.
The results were astounding. This pulled pork tenderloin is tender and juicy with a spicy-sweet punch of Asian flavors.
I will definitely being making Lori’s Sweet Chili Pulled Pork Recipe again. Very soon!
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