- 1-1/2 pounds pork tenderloin, in 2 inch / 5 cm cubes
- 1 quart vegetable stock
- 4 cloves garlic, crushed
- 3 bay leaves
- 1 tsp cloves (whole)
- 1 Tbsp pickling spice mix
- 1/2 tsp each salt and pepper
And for the "sauce":
- 1/4 cup red wine vinegar
- 1 Tbsp olive oil
- 1/4 cup sour cream
- 1 tsp orange zest (zesty!)
- 1 red bell pepper, finely chopped (minus the seeds and stem, of course)
- 1 stick (or stalk, if you prefer) of celery, again finely chopped
- 1 carrot, grated
- more salt and pepper, to taste
- a dash of hot sauce (or more if you like it SPICY!)
- Throw everything in the first list of ingredients into a big pot (well, not TOO big). Bring it to a boil, reduce the heat, and simmer everything until the pork is tender, about an hour.
- Remove the pork, allow to cool, and shred using two forks.
- Now you have a choice. You could do any of the following:
- Combine the second list of ingredients above in a bowl, and serve with the pork.
- Remove the chunky bits (especially the cloves and bay leaf) from the pot, and reduce the liquid until it's a nice thick sauce (optionally thickening it further with something like arrowroot), and then mix back with the pork.
- Find a low-carb barbecue sauce (like the ones that Walden Farms makes, although that's not really an endorsement - they still don't pay me), or make your own, and mix that with the pork.
- Now comes the hard part - how to serve it? I'd prefer it on tortillas, but, you know. Wheat. Evil. Enough said. However, it's been suggested that you could serve this on large lettuce leaves, such as Boston lettuce (also sometimes called Bibb lettuce).