Crock Pot Pulled Pork Tenderloin
The Recipe Redux – July, 2017: Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker

During the warmer months the last thing we want to do is turn on the oven and heat up the kitchen. By using your slow cooker, we can cook up our food without also heating up the whole room, and ourselves, in the process. There’s no watching over everything cooking to like when cooking on the stovetop too. With a slow cooker just set it and forget it. Work on some gardening or socializing while your meal simmers away!

Pulled pork tastes great in tacos, burritos and fresh salads. You can even toss some into your morning omelet along with some fresh tomato salsa and grilled or sauteed veggies.

For this recipe I recommend using a lean cut of pork like tenderloin. There will be less fat than if using many other cuts of pork, but still plenty of delicious flavor.

INGREDIENTS
2 small Pork tenderloins, about 1 pound each
1 medium Onion, diced small
2 cloves Garlic, minced
2 teaspoons Chili powder
1 teaspoon Cumin, whole or ground
.5 teaspoon Cinnamon, ground
.25 teaspoon Cayenne pepper
.25 teaspoon EACH salt and pepper
1 cup Chicken broth, low-sodium
.25 cup Ketchup
1 tablespoon Molasses
.25 cup Apple cider vinegar
2 teaspoons Mustard, whole-grain

PREPARATION
Add pork and onion to a crock pot or slow cooker set on low. To a medium mixing bowl add rest of ingredients and whisk to mix. Pour sauce over pork and onion. Close cooker lid and cook on low until the pork is cooked through to an internal temperature of 160 degrees, about 4 hours.

Carefully transfer the pork tenderloins to a cutting board and let stand for 10 minutes. Increase the heat in crock pot to high and cook the sauce uncovered to thicken slightly, about 10 minutes.

Shred the pork into large chunks with 2 forks. Return meat to the sauce. Toss well to coat pork with sauce.

Makes about 8-10 servings.
Serving size: 3-4 ounces of pork