Pulled Pork Sandwich

Course: Lunch Skill level: medium Serves: 4

450 g (1 lb) pork tenderloin

2 tbs barbecue spice rub

225 ml (8 oz) FRENCH’S® Kansas City Classic BBQ Sauce

2 tbs vinegar

1 tsp crushed red pepper flakes

4 x rustic 6-in rolls, split and toasted

To Serve: sliced red onions; greens and sweetcorn.

1 Heat the grill to medium-high. (Alternatively, pre-heat the oven to 220 deg. C., 425 deg. F., Gas Mark 7 and grease a baking dish.)

2 Season the pork with spice rub. Grill the pork under the pre-heated grill for 25 minutes or until well browned and no longer pink in the centre (71 deg. C., 160 deg. F., internal temperature, if using a catering thermometer). (Alternatively, place pork in the prepared baking dish and roast in the pre-heated oven for 25 minutes until well browned and no longer pink in the centre.) Allow the cooked meat to rest for 10 minutes.

3 Cut the meat into 7.5 cm (3 in) pieces. Using two forks, shred the meat with the grain into bite-size pieces. Transfer to a saucepan. Stir in FRENCH’S® Kansas City Classic BBQ Sauce, the vinegar and crushed red pepper, and heat through.

4 Serve the pork on the rolls. Top sandwiches with sliced red onion, greens and corn if desired.