Why This Recipe Works

To ensure even cooking for our Indoor Barbecued Pulled Pork, we used tenderloins that weighed between 12 and 16 ounces. A basic barbecue spice rub (paprika, chili powder, garlic powder, salt, and pepper) added flavor to the surface, while stirring in the shredded pork with the simmering sauce seasoned the meat throughout. To make it easier to shred the meat, we trimmed the tenderloins well before cooking.

Before You Begin

Because we used pork tenderloin instead of the traditional pork shoulder, we were able to approximate the tender, shredded texture of pulled pork in a fraction of the time.

Instructions

Combine chili powder, paprika, garlic powder, ¼ teaspoon salt, and ½ teaspoon pepper in small bowl. Pat pork dry with paper towels and sprinkle all over with spice mixture.

Heat oil in large skillet over medium-high heat until just smoking. Add pork and cook until well browned, 4 to 5 minutes per side. Transfer pork to large bowl, tent with foil, and let rest 5 minutes. Using 2 forks, shred meat into bite-sized pieces.

Meanwhile, add broth, barbecue sauce, and vinegar to empty skillet, scraping up any browned bits. Simmer over medium-low heat until sauce has thickened, about 3 minutes. Stir in shredded pork and cook until heated through, about 2 minutes. Season with salt and pepper. Serve.