3 lb pork tenderloin (2), silverskin removed
2/3 c water
1 c apple cider vinegar
1/2 tbsp red pepper flakes – I use less
2 tbsp brown sugar
Salt and pepper
Preheat oven to 275°F. Place both tenderloins in 9″ x 13″ glass dish. Rub salt, pepper and paprika all over each tenderloin.
Combine water, apple cider vinegar, red pepper flakes and brown sugar in a small sauce pan. Bring to a boil, then turn down and simmer for 10 – 15 minutes.
Cover the dish tightly with foil. Cook in the oven for 2.5 to 3 hours, basting every 30 minutes or until meat falls apart with a fork.
Shred and serve with your favourite barbecue sauce on a brioche hamburger bun. Freeze individual portions if there is any left.