Thursday, August 28, 2008
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.
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.