This dish is wonderful served with rice and beans, on grilled flatbread with cheese or in warm corn tortillas topped with shredded cabbage and diced avocado.
2 pork tenderloin, trimmed (about 3 pounds)
6 fl oz beer (a hoppy IPA recommended)
¼ cup apple cider or 2 tablespoons maple syrup
Juice of ½ a lemon
¼ cup ketchup
¼ cup Worcestershire sauce
1 cup barbecue sauce
2 teaspoons adobo seasoning*
2 teaspoons chipotle pepper puree (recipe below)
½ yellow onion, thinly sliced
½ bulb fennel, thinly sliced
Cut each tenderloin into 3 large pieces – set aside. In a large soup pot, combine beer, cider, lemon juice, ketchup, Worcestershire, barbecue sauce, adobo, chipotle, onion and fennel.
Bring mixture to a simmer over medium high heat – add pork, cover and simmer for 40 minutes, turning occasionally. Transfer pork to a clean cutting board and shred using 2 forks. Place shredded pork back into pot and continue to cook on medium-low heat, uncovered for an additional 20 minutes.
Chipotle Pepper Puree
1 can chipotle peppers in adobo
Place peppers into a blender or mini food processor and puree. Store in a sealed glass container in the refrigerator for up to 4 months. Add small amounts to sauces, dips and marinades for a smoky and spicy flavor
*1 tsp of garlic powder can be used in place of adobo, but adobo seasoning can be found in the international foods section of most grocery stores
Nutrition Info Per Serving:
Total Fat: 5
Saturated Fat: 1.5