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Livening up leftovers: pulled pork with mustard BBQ sauce

We eat a lot of leftovers around here, and that can get pretty boring, depending on the dish. Leftover three cheese mostaccioli, for instance, is a meal unto itself; no need to spruce anything up there. But this past week we served pork tenderloin, done in the oven because the weather just wouldn't cooperate, and for some reason the meat just wasn't all that exciting. Nothing was wrong with it, and the herbs we used on top were delightful, but overall it just wasn't exciting, and the idea of reheating it for leftovers was not appealing. Instead, I did a little internet research and decided to try for a sort of pulled pork. It was no Zingerman's Roadhouse, mind you, but the meal was quite enjoyable, and sure as heck beat reheated tenderloin alone!


Pulled pork from leftover tenderloin

  ● Leftover cooked pork tenderloin
  ● Water to cover
  ● 2-4 tbsp. cider vinegar
  ● barbecue sauce
  ● Hamburger buns

In a large pan, combine pork with just enough water to cover and add cider vinegar. Bring to a boil and simmer over medium heat covered until it pulls apart, about 50 minutes. Shred pork in pan, then add BBQ sauce of your choice, stirring to combine. Simmer with sauce until it reaches the desired thickness and meat is well coated. Serve on a hamburger bun.


Mustard BBQ sauce

  ● 1 cup yellow mustard
  ● 1/2 cup balsamic vinegar
  ● 1/3 cup brown sugar
  ● 2 tbsp. butter
  ● 1 tbsp. Worcestershire sauce
  ● 1 tbsp. lemon juice

Mix all ingredients together and simmer over a low heat for 30 minutes.


I served this with a side of sweet potato fries and wilted garlicky kale.