- 18oz bottle of barbecue sauce (we prefer something spicy)
- 10oz of Ginger Ale
- 1 large onion, sliced
- 1 large jalapeno (next time I might use two)
- Pepper and garlic powder to taste
- 2-3lbs of leftover pork tenderloin (You could always do this with a raw pork tenderloin, just cook it longer)
I combined all the ingredients into a crock pot, except for the leftover pork tenderloin. (If you are starting with a raw tenderloin you can go ahead and put it in the crocket pot now.) Turn it on low for 3. After three hours, add the pork tenderloin. Ours was already sliced into big chunks. Let simmer for another 2 hours on low. Take the pork out and shred with two forks. Place the pork back into the slow cooker and let simmer for another 2 hours. You can serve the pulled pork right away or turn off the slow cooker and let it sit for another hour. Thats what we did and it seemed to help the sauce thicken up and really stick to the meat. Serve on top of a whole wheat bun and enjoy! We didn't have dairy-free buns at the house so I just chopped up some tomatoes and ate mine with a slice of homemade rosemary bread (dairy-free). This picture is of my husbands dinner . . . yum. It was a hit at our house!
Monday, March 12, 2012
Slow Cooker Pulled Pork . . . From Leftovers!
My mother-in law made pork tenderloin a few nights ago and we had over two pounds left over. Instead of just eating the same leftovers night after night, I decided to make some pulled pork . . . with Ginger Ale. I found a few recipes online and adjusted it slightly. First I started off with: