-
1
Preheat the oven to 350F.
-
2
Line a baking sheet with heavy-duty aluminum foil.
-
3
To prepare the pork, trim off the fat and silver skin: insert the tip of a sharp boning knife just under the silver skin about 1/2 inch from the edge of the meat where the silver skin begins.
-
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.
-
5
Repeat until no silver skin remains.
-
6
Season the pork with salt and pepper.
-
7
To sear the pork, in a large skillet, heat the oil over medium-high heat until shimmering.
-
8
Sear the tenderloin until well browned on all sides, 5 to 7 minutes.
-
9
Remove from the heat and place lengthwise on the prepared baking sheet.
-
10
Top with about 1 cup of the barbecue sauce and roll to fully coat.
-
11
Fold the foil over the top of the meat and pinch the ends of the foil to seal well.
-
12
Bake until very tender, 30 to 45 minutes.
-
13
Remove from the oven and transfer the pork to a large bowl.
-
14
Discard the cooking juices remaining in the foil.
-
15
Using 2 forks, shred the pork tenderloin into strips.
-
16
Add barbecue sauce to taste, about 1 cup.
-
17
Taste and adjust for seasoning with salt and pepper.
-
18
Serve on the split buns with the remaining 1/4 cup of sauce on the side.
