There are some recipes that are, for a lack of a better word, intimidating. I avoid these recipes mainly because if I mess it up then I really don’t want to have to go down to Subway and settle for a sandwich. Pulled pork has been one of those intimidating recipes for me because you think about the art that goes into the whole process. The spice blend, the sauce, the perfect amount of time to cook at the right temperature. One of those things goes wrong and your recipe could be a disaster.
I recently attended an event sponsored by duBreton Pork and received a lovely gift of different pork products, some of which I had never bought or cooked with including 2 large portions of pork tenderloin. I tucked them away in the freezer until I could decide what to do with them. Then it hit me. Pulled pork. Perfect on top of greens or vegetables or to make a sandwich out of. I scoured the internet and ended up combining a few recipes plus some tips and tricks from friends. I was extremely happy with how it turned out and the few friends who got to taste test it agreed. I thought since I was able to conquer one of my intimidating recipes, it was worth sharing with all of you. Here is my recipe for Pulled Pork which ended up being quite easy and accessible for any newbie cook.
What You Need
Pork Tenderloin – this recipe accounted for two large portions (pictured). I don’t know how much this because there was no weight on the package. My guess is 2 lbs.
2 tsp Brown sugar
2 tsp chili powder
1 tsp coarse salt
1/2 tsp cumin
1/4 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1 bottle of your favourite BBQ sauce
1/2 tbsp Worcestershire sauce
1/4 cup of vinegar
1/4 cup of chicken broth
1. Thaw your pork tenderloin and trim off any extra fat and remove the silverskin
2. Mix all your spices together
3. Add the spices to the meat in a large bowl and stir well to coat
4. Add the meat to the slow cooker . * you can also just add the meat straight to the slow cooker and sprinkle the spices on top, that’s what I did this first time around
5. Pour the bbq sauce, vinegar and chicken broth over the pork
6. Cook on high for 2.5 hours
7. After 2.5 hours check on the pork and bring the temperature down to low
8. Cook for another 2 hours checking in periodically
9. The pork should now shred very easily
10. After shredding the pork, let it sit in the liquid/juices for 15-20 minutes and serve warm
The pork was deliciously moist and juicy. I served it on top of a bed of roasted sweet potatoes and Brussel sprouts and it served 4 people with enough left over for a lunch portion and another portion to freeze. One tip I got that I did not do was to sear the pork before putting into the slow cooker.
I would definitely make this again, maybe switch up the spices/sauce for a more Mexican flavour profile and make tacos!
Let me know if you guys end up trying this recipe or if you have any tips for making pulled pork.
Till next time!