Bobby's Sweet and Spicy Pork and Slaw Sandwich

Ingredients

• 0.3 cup apple cider vinegar 
• 1 cup apple juice 
• 3 tablespoons bbq sauce plus more for serving
• 2 teaspoons pepper black
• 1 tablespoon canola oil 
• 0.5 teaspoon cayenne pepper 
• 6 servings coleslaw for serving
• 2 teaspoons brown sugar dark
• 6 servings pickle chips for serving
• 1 tablespoon ginger root fresh grated
• 1 tablespoon garlic chopped
• 6  hamburger buns whole-wheat
• 6 servings mustard for serving
• 3 pounds pork tenderloin 
• 2 teaspoons salt 
• 2 teaspoons paprika smoked

Equipment

• frying pan
• pot
• ziploc bags
• dutch oven
• cutting board

Directions

1. Watch how to make this recipe.
2. Mix together the paprika, black pepper, salt, brown sugar and cayenne pepper.
3. Sprinkle the dry rub all over the pork tenderloins and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking.
4. Cut each tenderloin into 2 or 3 large pieces.
5. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don't want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally.
6. Transfer the pork to a clean cutting board and shred using 2 forks.
7. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer.
8. Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired.