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.
- 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)
- Place the butter in a large skillet over medium-high heat, and cook until melted.
- 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.
- Lightly season the pork tenderloin with salt and pepper, and place in the skillet, browning on all sides before transferring to the slow cooker.
- Pour the beef broth into the slow cooker, set the cooker to low, cover, and let cook for 8 hours.
- 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.
- Fold the Blue Ribbon Barbecue Sauce into the shredded pork, set the slow cooker to high, and cook for 30 additional minutes before serving.
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.