Thursday, January 31, 2013

Slow Cooker Tangy Pulled Pork

I had some pork tenderloin in the freezer that I needed to use up. The first thing that came to mind was pulled pork of course! This is really easy, delicious and I know my family likes pulled pork, so it was pretty much guaranteed to please them. By the end of cooking, the sauce got nice and thick. I added some water in the middle of cooking because the sauce was getting a bit thick. 1/2 a cup was just enough for 4 hours of cooking. If you cook it any longer you may need to add a bit more liquid to keep it moist. But by 4 hours the meat was perfect.

Slow Cooker Tangy Pulled Pork
Adapted from tasteofhome
6-8 servings

2 pork tenderloins (about 1 lb each)
1 cup ketchup
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 tablespoon grainy Dijon mustard
1/2 cup water
red chili flakes or hot sauce (optional)

Place the pork in the slow cooker.

Mix all the other ingredients together and pour it over the pork. Lift the pork up a bit so the sauce can get under it.

Cook on low for 4 hours. Once cooked, shred the meat with 2 forks and stir it around in the sauce. Serve it on toasted buns if you like.

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