Pulled Pork

I love pulled pork, it is awesome as a dinner with some low-cal coleslaw and sweet potato (which is exactly what I had last night for dinner!). We used pork tenderloin to save on some calories, but you can use a Butt, Shoulder or Loin roast. As a warning, this recipe takes 8 to 10 hours to make so you have to do all the work in the morning (at 8:30 am in my case)

Ingredients

• 1 1/2 cups Ketchup
• 1 cup of White Vinegar
• 1 minced Onion
• 1/4 cup of Tomato Paste
• 3 tbsp of Worcestershire Sauce
• 1 tbsp of Dijon Mustard
• 1 tbsp of Prepared Mustard
• 1 tbsp of Paprika
• 1/2 tbsp of Garlic Powder
• 1 tsp of Cayenne Pepper

• 1 Onion
• 2 Pork Tenderloin
• Canola Oil

The Method

Combine the Ketchup, Vinegar, Tomato Paste, Worcestershire Sauce, the Mustards and the Spices in a food processor. Blend until smooth and then add the onion. Blend again. I don’t use sugar in my barbecue sauce because first, I hate sweet barbecue sauce and second, the onion sweetens the sauce as it cooks in the slow cooker. 

Now on to the pork.

Brown the pork in a pan with some canola oil.

Cut up the second onion into long strips, and put in the bottom of the slow cooker. Transfer the browned pork into the slow cooker. 

Pour the barbecue sauce over the pork and add about 1/2 a cup to 1 cup of water. 

Put the slow cooker on for 10 hours on low with the lid on. 

At about 9 hours, shred the pork with a fork. It should be so tender at this point that it just falls apart. Put it back in the sauce and let the sauce simmer down. 

Eat with some coleslaw on a bun with some sweet potato fries and grilled peppers. Yum.

Nutritional Information

Servings: 8

Calories per Serving: 278

Fat: 9.0 g
Carbohydrates: 18.2 g
Fiber: 3.3 g
Sugar: 15.2 g
Protein: 25.9 g