Ingredients
- 2 1/2 lbs. pork tenderloin, trimmed
- 1 medium onion, finely chopped
- 2 medium cloves garlic, chopped
- 12 oz. diet cherry cola, divided
- 3/4 T. tomato paste
- 2 T. Worcestershire sauce
- 1 1/2 tsp. paprika
- 1 tsp. dry mustard
- 1/4 tsp. black pepper
Preparation
Step 1
1. Place the tenderloins in a 4-6 quart slow cooker, with the onions, garlic, and 1/2 C. Cola. Cover and cook for 6 to 8 hours on low, or 3 to 3 1/2 hours on high, or until meat pulls apart when tested with a fork.
2. Pour the rest of the cola, along with the rmeining ingredients, into a small saucepan. Whisk together, and cook over medium heat for 10 to 15 minutes, or until reduced by about one-third (you should have about 1 1/2 cups. Set aside while pork cooks.
3. Transfer the cooked pork to a cutting board. Using two forks, shred the meat by pulling it apart, and set aside. Drain the liquid from the slow cooker, reserving 1/2 cup. Return the pork and reserved iquid back to the slow cooker.
4. Re-warm the barbecue sauce, of necessary, and pour it over the pulled pork, gently tossing to coat. Serve on buns of your choice.