Pulled Pork Sandwiches with Mama's Barbecue Sauce

Step 1: Preheat oven 350º.

Step 2: Line a baking sheet with heavy-duty foil.

Step 3: To prepare the pork, trim off the fat and silver skin: insert the tip of a sharp boning knife just under the skin about 1/2-inch from the edge of the meat where the silver skin begins.

Step 4: Keep the knife closer to the membrane than the meat, and pulling up slightly with the knife, slide the knife along the length of the meat to remove a strip of the membrane, until no silver skin remains

Step 5: Season with salt & pepper.

Step 6: To sear, in a large skillet, heat oil over medium-high heat until himmering. Sear the tenderloin until well-browned on all sides, 5-7 minutes.

Step 7: Remove from the heat and place lengthwise on the prepared baking sheet.

Step 8: Top with about 1 cup of the barbecue sauce and roll to fully coat.

Step 9: Fold the foil over the top of the meat and pinch the ends of the foil to seal well.

Step 10: Bake until very tender, 30-45 minutes.

Step 11: Remove from the oven and transfer the pork to a large bowl.

Step 12: Discard the cooking juices remaining in the foil.

Step 13: Using 2 forks, shred the pork tenderloin into strips.

Step 14: Add barbecue sauce to taste, about 1 cup.

Step 15: Taste and adjust for seasoning with salt and pepper

Step 16: Serve on split buns with Classic Cole Slaw and sauce on the side.