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Slow-Roasted BBQ Pork Tenderloin Sandwiches

A clever architectural shortcut to Southern-style barbecue. Pork tenderloin is seared in bacon fat and slow-roasted in a cast-iron skillet to achieve melt-in-your-mouth results in just about an hour.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Main Course
Ingredients Method

Ingredients
  

The Roast
  • 3 tablespoons bacon fat substitute with butter and olive oil
  • 2 1-pound pork tenderloins
  • 1 tablespoon prepared steak seasoning substitute with garlic and onion salt
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 1 cup or more barbecue sauce
For Serving (Sammies)
  • 6 to 8 soft hamburger or brioche buns
  • Creamy coleslaw
  • Sliced pickles
  • Extra barbecue sauce

Method
 

  1. The Sear: Preheat your oven to 300°F. Heat the bacon fat in a large cast-iron skillet over medium-high heat until shimmering.
  2. Seasoning: Rub the tenderloins with steak seasoning, salt, and pepper.
  3. Browning: Carefully place the tenderloins into the hot fat and brown on all sides (about 5 minutes) to create a deep, savory crust.
  4. The Slow Roast: Transfer the skillet directly into the oven. Roast the pork for 45 minutes.
  5. The Glaze: Carefully remove the skillet from the oven (use a pot holder!). Pour the barbecue sauce over the pork, coating it thoroughly.
  6. Caramelization: Return the skillet to the oven for a final 15 minutes to allow the sauce to thicken and caramelize.
  7. Resting: Remove from the oven, cover with foil, and let the meat rest for 10 minutes.
  8. Assembly: Slice the pork thin, pile it onto soft buns, and top with extra sauce, creamy coleslaw, and pickles.