Remove and discard fat and skin and 'shred' the pork into thin strings by pulling it apart with a couple of forks. If you don't get it to 195 degrees, then it won't shred and you'll have to chop ...
succulent whole roast cooked to medium, perhaps served with mashed potatoes and veggies for a Sunday dinner. But if you're ready to give pork tenderloin a flavorful Mexican twist, try cooking it ...