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Hi! I am Betty. Welcome to Betty’s Kitchen. Last night we made Pork Roast. A pork roast with gravy and I have a small family, so half of it was leftover and my family really doesn’t like to eat leftovers, so I have to think of some new way to serve the leftover food. What we are making today is Pulled Pork Sandwich and there will probably several of them but I’ll demonstrate how to make at least one.
In this aluminum foil, I have the leftover piece of pork loin. This was whole boneless pork tenderloin that we cooked in the Crock-Pot yesterday and then make gravy to go with some gravy to go with cooked last night. So, it’s fairly free of fat because that’s the way it came from the grocery store but I will probably take a knife and trim any fat that I see. I’ll take care of that actually in a few minutes but the whole goal here is to cool this pork. So, I’ll be moving this into the bowl after I’ve cleaned it up a bit. And this part down here is really clean, so I’ll just be pulling this and separating. So, you can see that it’s not cut with a knife and it doesn’t have sharp ends. They have long pieces which you may want to just break into but the idea is to pull this pork. So, give me a few minutes and I’ll clean up the pork so it will be thoroughly fat free and then, I’ll have it all pulled and we’ll be ready to put the barbecue sauce on top and make a nice pulled pork sandwich.
I’ve spent about the past two or three minutes pulling the pork and you can see on this layer of aluminum foil, these are the foggy scraps that I found and there are really was not much at all but I just used my knife and skin those off. And then I use my fingers to pull. If I had any trouble, then I just use the fork to help me along but it really wasn’t any trouble. Sometimes I had to break them into but you want this nice texture because the barbecue sauce that we’re going to use which you can see right here, I’ve chosen K.C. Masterpiece Original variety, whatever you like in terms of a barbecue sauce you may use. But the barbecue sauce does cling to it very well and it fits on a sandwich much better than if you chop it.
Save some and that would be for people and my family who do not want the barbecue sauce but as I mix this together depending on how much sauce I have here, I may add some of that in just for demonstration purposes. But what I am going to do is to pour and just drizzle around because this has to be mixed together before it goes in into the oven. And just kind of use your judgment as to how much sauce you think you would want if you were eating this on a sandwich. It’s going to cook down and basically, blend the flavor of the pork meat and also, the barbecue sauce.
You just keep adding the barbeque sauce and stirring this together until you have nice blend. At this point, I think it’s a little short on barbecue sauce. And I think we can probably finish up the pork meat since I’ve got kind of a large Pyrex dish that I am going to put it in. Let’s see how this looks. This is looking pretty good. Looks like that would make a good sandwich but you want it nice and hot, so this will be going into the oven. So, let me stir it around just a little more. You want that flavor incorporated into the meat completely. And I think that would be good. So, what I have left in the bottle is just about maybe two there. So, you might want to use the whole bottle for the amount of pork and that was like half of what we had last night. We had 2 ½ lbs. last night, so it was probably 1 ¼ lbs. worth of pulled pork that took most of a bottle this size K.C. Masterpiece barbecue sauce.
So, what I am going to do is come over here to a Pyrex dish that is probably like 8×11. You could use 8×11, 9×12, whatever but just go ahead and you can either put this directly on here or you can spray it a little bit with some vegetable oil or I think what I’ll do instead is line this with aluminum foil and put it in here. You cover it and seal it nicely. And the reason I’ve chosen to do that is that the aluminum foil will deflect some of the heat on the bottom and keep it from sticking and burning as much as it might if the aluminum foil were not there. So, we’re just going to empty this out into our baking dish and I kind of just put it in the center in a big lump but I am going to spread it. So, let’s spread this.
I have my oven preheated so that this is ready to go in and I’ve placed it at 400. You can use like 350-400 for a dish like this and you will find that when it comes down, it will be all sizzling and it will be ready to place on our buns. So, let’s sort of seal it up. It needs not to be sealed tight. I just like to have good coverage there and some coverage here and then, let’s place it in the oven. And I am going to estimate this, it will take maybe 15 to 20 minutes but I will check on it and I will let you know how long it bakes at 400°. So, here it goes in the oven and we’ll be back in just a few minutes to tell you to finish up your pulled pork barbecue sandwich.
I am just making my final check of the pulled pork and it looks perfect and this has been exactly 20 minutes. So, I am going to turn my oven off and bring this Pyrex dish out. Put that rack on the back. Move this to somewhere where I have pads but we’re not burning the counter. And then, I am going to come around and move this to a serving dish. It is to stay hot and you can go straight from here to sandwich bun if you’d like to. I just prefer to have this all gathered together in a serving dish. So, it’s going to be very hot and it’s going to cling together very well. It’s going to have all of those nice flavors blended. Remember, everything was cooked. That went in the oven, so it wasn’t a matter of getting it done. It was a matter of getting it blended and getting it to the point where we make a nice sandwich.
There was the barbecue sauce totally done and then, we had used a Crock-Pot yesterday to make the pork and I’ve just pulled the pork, put it in a different format but everything was done when it went in the oven and now, it’s nice and hot and ready to spread on sandwiches. So, that make it my plate and you can see I put a few chips on here. This is just a little guilty pleasure because I don’t only eat low fat food if I can but just to make this a little more desirable and also to round up the meal and a lot of people have children who want something that’s snack like, adults like that too but I just give a generous portion on the bottom half of the bun and then top if off with the top half, a bit around a little bit. And earlier, you may have seen me prepare my coleslaw. This is my Creamy Shortcut Coleslaw. It has a home made dressing that is sugar free and fat free and the rest of it is just cabbage, carrots and green pepper. So, it’s a very healthy salad. You won’t get a lot of calories from it. It makes a nice compliment to the sandwich that we have here.
So, I am going to spoon that up onto my plate and then I’ve got my fork and I’ve got my diet cola and I am ready to have dinner.