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Stovetop Barbequed Pork
Tasty and easy with genuine barbeque flavor without going to the grill. We use pork tenderloin because of its low fat content but pork shoulder can also be used.

This yields six to eight servings for sandwiches.

One pork tenderloin (1 ½ to 2 pounds)
One large onion, chopped
Cooking oil
Good quality barbeque sauce (we use “Woody’s”)
White vinegar

Take the pork tenderloin and rinse, pat dry, and cut into small cubes. Dredge the cubes in a thin coat of flour and set aside.

Saute the onion in a tablespoon or slightly more of cooking oil. Toss in the cubes of pork and brown them. Don’t burn!

Mix a cup of barbeque sauce with half a cup of water and a tablespoon of vinegar. Pour over the browned pork and turn the heat to low. Simmer for at least an hour or until the pork falls apart with a fork. If you need to, add more of the barbeque, water, and vinegar mixture.

We usually shred the pork for sandwiches on toasted onion or sesame rolls. For a complete barbeque-flavor experience, serve with Barbequed Baked Beans.


Barbequed Baked Beans

One large can plain vegetarian baked beans or pork and beans
¼ cup of barbeque sauce (hickory flavor)
¼ cup or more of sautéed onions
¼ cup of diced, cooked bacon
½ cup of shredded cheddar cheese

Mix all ingredients together and bake at 350 degrees for thirty minutes or until bubbly.