by Susanne Sendelbach
Pulled pork – Susanne’s style
Vinegar (1 part)
Water (3 part)
Brown and yellow mustard seeds
Cook the whole tenderloin(s) in lots of liquid with all spices for at least 2 to 3 hours on low heat (bring to boil first).
Let cool in liquid, then shred the pork with 2 forks (pull it apart).
Boil the liquid down until reduced to ¾ cup, pour through a sieve to discard solids.
Add some mayonnaise and Worcester sauce to taste and serve as a sauce alongside the pulled pork.
I’ve put the pork on Ciabatta bread that has been grilled with some butter in the Panini press.
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