½ cup ketchup
¼ cup chicken broth
½ small onion, chopped fine
3 tablespoons plus 1 teaspoon molasses, divided
3 tablespoons cider vinegar, divided
1 tablespoon Worcestershire sauce
4 teaspoons Dijon mustard, divided
1 garlic clove, minced
½ teaspoon chili powder
¼ teaspoon liquid smoke
1 pound pork tenderloin, trimmed
2 tablespoons mayonnaise
2 cups shredded coleslaw mix
4 hamburger buns
WHY THIS RECIPE WORKS Making barbecued or pulled pork for sandwiches is usually a bit of a production and involves the long, slow cooking of a marbled pork butt roast nestled in a fragrant sauce. So how could we possibly translate that recipe to a blender? Well, we decided to make a classic barbecue sauce using the chunky soup function and we imagined all the ingredients would meld together while the blender whirred and the sauce came up to temperature. Then we would poach very thinly sliced pieces of pork tenderloin right in the sauce. We were aiming for a tangy ketchup-based sauce, so we added all the necessary ingredients along with a little broth (to prevent the sauce from burning given the sugar in the ketchup and molasses). Liquid smoke gave our sauce the requisite smoky flavor in short order. While the sauce was cooking in the blender we had time to make a quick coleslaw using convenient bagged coleslaw mix and also to halve and thinly slice the pork. We stopped the sauce 10 minutes before the cooking cycle was finished and added the pork, which cooked through perfectly and absorbed the flavor of the tangy sauce. Tender pork piled high on a bun topped with crisp coleslaw, this blender-made sandwich is a winner. You can find shredded coleslaw mix in the packaged salad aisle at the grocery store. To make the pork tenderloin easier to slice thin, freeze it for 15 minutes.
1. Add ketchup, broth, onion, 3 tablespoons molasses, 2 tablespoons vinegar, Worcestershire, 1 tablespoon mustard, garlic, chili powder, and liquid smoke to Ace blender. Lock lid in place, then select soup program 1 (for chunky soups).
2. Meanwhile, halve tenderloin lengthwise, then slice crosswise ⅛-inch thick; transfer to plate and refrigerate until ready to use. Whisk remaining 1 teaspoon molasses, remaining 1 tablespoon vinegar, remaining 1 teaspoon mustard, and mayonnaise together in medium bowl. Add coleslaw mix and toss to coat. Season with salt and pepper to taste; refrigerate until ready to serve.
3. Pause program 10 minutes before it has completed. Carefully remove lid and stir pork pieces into sauce until completely submerged. Return lid and replace lid cap with food tamper. Resume program, using tamper as needed to stir ingredients. Once program has completed, season with salt and pepper to taste. Serve pork on buns, topped with coleslaw.