Name: Barbecued Pork Sandwiches with Pickled Red Onion
Yield: Makes 6 servings
Ingredients: 1 red onion, halved, thinly sliced; 1 1/2 cups boiling water; 1 cup plus 2 tablespoons orange juice; 6 tablespoons distilled white vinegar; 1/2 teaspoon (scant) salt; 1 garlic clove, peeled; 1/2 teaspoon smoked salt or coarse kosher salt; 3 tablespoons purchased tomato-based barbecue sauce; 2 tablespoons orange juice; 2 tablespoons fresh lime juice; 1/2 cup olive oil; 1 tablespoon coarsely ground black pepper; 1 tablespoon smoked Spanish paprika (Pimentón de La Vera)*; 1 teaspoon smoked salt or coarse kosher salt; 2 (1-pound) pork tenderloins; Nonstick vegetable oil spray; 6 large onion rolls, split, toasted; *Available at some supermarkets and specialty foods stores, and from tienda.com.

Barbecued Pork Sandwiches with Pickled Red OnionCon Poulos

Instead of pork shoulder, this southern-inspired recipe uses quicker-cooking pork tenderloin. For fullest flavor, look for Berkshire pork or another heritage breed. Smoked salt in a grinder can be found in the spice section of most supermarkets.

Recipe notes

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