Slow Cooker Barbecued Pulled Pork

By pavaldez

Nutrition Information Per Serving (½ cup pulled pork):
Calories 170 | Carbohydrate 11g (Sugars 5g) | Total Fat 3.5g (Sat Fat 1g) | Protein 22g | Fiber 1g | Cholesterol 65mg | Sodium 310mg

Ingredients

• 2 1/2 pounds pork tenderloin, trimmed
• 1 medium onion, finely chopped
• 2 medium cloves garlic, chopped
• 12 ounces diet cherry cola, divided
• 3/4 cup low-sugar ketchup
• 3 tablespoons tomato paste
• 2 tablespoons vinegar
• 2 tablespoons molasses
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons paprika
• 1 teaspoon dry mustard
• 1/4 teaspoon black pepper

Details

Servings 10
Cooking time 180mins

Preparation

Step 1

1. Place the tenderloins in a 4- to 6-quart slow cooker, along with the onions, garlic, and ½ cup cola. Cover and cook for 6 to 8 hours on low or 3 to 3 ½ hours on high, or until meat pulls apart when tested with a fork.

2. Pour the rest of the cola, along with the remaining 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 1½ cups). Set aside.

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 ½ cup. Return the pork and reserved liquid back to the slow cooker.

4. Re-warm the barbecue sauce, if necessary, pour it over the pulled pork and gently toss to coat. Serve on buns of your choice.