Pulled pork of pork tenderloins

Let the pork tenderloins come to room temperature. Press two thirds of the garlic over a deep plate.

Mix cumin, paprika powder, half of the chilli powder, caster sugar, ½ teaspoon of salt, generously freshly ground black pepper and olive oil.

Rub the pork tenderloins all around with this mixture and wrap each pork tenderloin in aluminum foil. Place the packages in a not too hot spot on the barbecue.

Insert the meat thermometer through the foil into the meat and let the pork tenderloins cook very slowly up to 75-80 ° C. This takes 40-45 minutes. Turn the packages regularly. Then put the packages in a warmer place and fry the pork tenderloins for another 5-10 minutes.

In a saucepan, mix the tomato juice with the remaining chili powder, mustard, apricot jam, salt and freshly ground black pepper. Put the pan on the barbecue and let the sauce simmer for 30 minutes and reduce to a nice barbecue sauce. Stir frequently.

Open the packages, pour the liquid into the barbecue sauce and let it boil again. Place the pork tenderloins in a shallow oven dish. Pull the meat with two forks into strings. Mix 3-4 tablespoons of the barbecue sauce and warm the meat on the barbecue. Serve the pulled pork with coleslaw on rolls and the barbecue sauce.