Bob’s Farm to Table: Our Pulled Pork is made using lean pork tenderloin rather than the high-calorie pork shoulder or butt roasts used in most other recipes. We found that a gentle, lengthy cook in a slow cooker made the already tender tenderloin fall right apart, just like a barbecued fattier cut of meat would. Once the meat is pulled and tossed with sauce, you’d be hard-pressed to ever tell the difference. Serve as is over rice, or on slider or sandwich buns.

Pulled Pork
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Everyday Meals
Makes: 16 Slider or 8 Sandwich portions
Ingredients
  • 1 tablespoon butter
  • 1 large yellow onion, diced
  • 2 teaspoons minced garlic
  • 1 teaspoon paprika
  • 2 pounds pork tenderloin
  • Salt and pepper
  • 1 cup beef broth
  • 1 batch Blue Ribbon Barbecue Sauce (see page 248)
Directions
  1. Place the butter in a large skillet over medium-high heat, and cook until melted.
  2. Add the onion, garlic, and paprika to the skillet and sauté for 3–4 minutes, just until the onions begin to cook down. Transfer the cooked onions to a slow cooker.
  3. Lightly season the pork tenderloin with salt and pepper, and place in the skillet, browning on all sides before transferring to the slow cooker.
  4. Pour the beef broth into the slow cooker, set the cooker to low, cover, and let cook for 8 hours.
  5. Drain the liquid from the slow cooker, and use 2 forks to shred the pork tenderloin. When you pour the liquid from the slow cooker, it is best to use a mesh strainer, saving any bits of meat and onion to add back to the pork.
  6. Fold the Blue Ribbon Barbecue Sauce into the shredded pork, set the slow cooker to high, and cook for 30 additional minutes before serving.
Perfect Portion Pulled Pork

HELPFUL TIP:
When you drain the liquid from the slow cooker, it is best to use a mesh strainer to remove the most liquid while saving any bits of meat and onion to add back to the pork.
Serving size: ⅓ cup Calories: 100