I’m going to skip the excuses and cut right to a delicious recipe. That’s what you’re here for anyway, right? One of Tina’s friends in the Mitten (Hi, Andrea! Sorry I missed you on Saturday – BOO USAir) specifically requested that we get back to providing ideas for her weekly suppers, and so I plan to do just that.
We love pulled pork at our house, but let’s be honest – a boston butt is not quite the healthiest option. I’d never tried a pork tenderloin in the crock pot, but this worked out great. I thought 8 hours was a little long, but there was plenty of sauce to make up for it. I will decrease the time to 7 hours next time I make this.
Crock Pot Pulled Pork Tenderloin
via Can You Stay for Dinner
1/2 medium onion, sliced
1 lb pork tenderloin
1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
1 tsp soy sauce
2 TBSP spicy brown mustard
3 cloves garlic, minced
3/4 tsp salt
1 tsp pepper
pinch cayenne pepper
Scatter the sliced onion in the base of your slow cooker. Lay the pork on top of the onion.
In a bowl, whisk to combine all remaining ingredients. Pour evenly over the pork. Cover and cook on low for 7-8 hours. Shred the meat by using two forks and pulling against the grain.
In my experience, these crock pot recipes are woefully underseasoned. I have started seasoning the meat before adding to the crock pot and throwing in some extra salt and pepper just for kicks. Suit yourself. And yes, that’s another batch of Mammy’s Fried Okra and it is probably the last of the summer *sob*.
I promise we’ve been cooking and we won’t abandon you again,