Thursday, August 28, 2008

Pulled Pork

Everyone has their own way of preparing pulled pork. I have learned that in the slow cooker, less is more; meaning that the smaller number of ingredients that are used, the better the result. So this recipe for pulled pork is fairly simple, requires no advance prep time, and still comes out mighty tasty.

I prefer to buy pork tenderloin (on sale, hopefully) because I can't deal with fattier cuts of meat. Meanwhile, other people swear that other cuts (shoulder, butt, etc.) make the best pulled pork because the fat adds to the taste. I have made this numerous times with the tenderloin with great results; but please, choose whatever cut you want!

If you adjust the amounts on this, make sure that you read the instructions carefully on your slow cooker. Ideally, the cooker should be more than half full but no more than 2/3 of the way full to keep the meat tender and prevent it from drying out.

Pulled Pork
Makes about 6 servings

2 lb. pork tenderloin or cut of your choice
2 cloves garlic, minced
1 onion, sliced
1 bottle of your favorite barbecue sauce

Place pork in slow cooker coated with cooking spray. Rub garlic on top of pork and place sliced onions over top. Pour barbecue sauce over to coat.

Cook on low for 7 hours. Shred with two forks and cook on low one more hour. Serve on your favorite roll!

3 comments:

BMK said...

That looks delicious!

Katie said...

YUM! Those look so delicious!!!

Katie said...

OK, I know this is like my 3rd comment today, but I just have to say--I have never done pulled pork w/ tenderloin, and I love the idea! I always do it w/ shoulder (butt), which is FULL of fat...I'd love to try it w/ the much-leaner tenderloin. Thanks for the idea!