Cooking Instructions
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Step 1
In a small pot, combine
Apple Cider Vinegar (180 mL)
,
Water (180 mL)
,
Kosher Salt (20 g)
,
Granulated Sugar (35 g)
,
Mustard Seeds (2 g)
,
Crushed Red Pepper Flakes (5 g)
, and
Garlic (2 cloves)
.
Step 2
Bring to a boil. Simmer for 5 minutes and remove from the heat. Place
Red Bell Pepper (1/2)
,
Red Onion (1/2)
, and
English Cucumbers (2)
in a heat-safe bowl and pour the brine over them.
Step 3
Cover and refrigerate until room temperature or cold (your preference), which should take about 1-1 1/2 hours.
Step 4
Slice the
Pork Tenderloin (455 g)
into 3-inch pieces.
Step 5
Heat
Olive Oil (15 mL)
in a large saucepan or dutch oven over medium heat. When hot, add the
Yellow Onion (1)
and
Garlic (2 cloves)
. Sauté for about 3 minutes until the onions become translucent.
Step 6
Add
Ketchup (80 g)
,
Beer (340 g)
,
Honey (20 g)
,
Apple Cider Vinegar (15 mL)
, and
Sriracha (40 g)
. Bring everything to a boil, then lower to a simmer. Add the pork tenderloin pieces, cover, and cook for 40 minutes.
Step 7
When cooked, remove the pork from the sauce and set aside. When cool enough to handle, shred the pork using your fingers or two forks. Let the sauce simmer uncovered for about 10 minutes until it is thickened.
Step 8
Add the shredded pork back to the sauce and cook for another 10 minutes over low heat.
Step 9
Pile the pork onto
Whole Wheat Hamburger Buns (4)
, top with the sweet and spicy pickles, and go hog wild!
