Ingredients
- Pulled Pork:
- large onion, cut in half and sliced thin
- 4 cloves garlic, sliced thin
- 3/4 cup beef broth
- 1/4 cup water
- 1 Tbsp brown sugar
- 1 Tbsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 fresh ground black pepper
- 2 pork tenderloins (~3 pounds)
- barbecue sauce to taste
- Creamy Coleslaw:
- 3/4 cup lite mayonnaise
- 1/3 cup lite sour cream
- 1/4 cup granulated sugar
- 2 Tbsp vinegar
- 3/4 tsp seasoned salt
- 1/2 tsp ground mustard
- 1/4 tsp celery seed
- ~1 1/2 bags of coleslaw cabbage mix
Preparation
Step 1
Pulled Pork:
In a standard size slow cooker, arrange onion slices and garlic on the bottom of the crock.
Pour in beef broth and water.
In a small bowl, mix together brown sugar, chill powder, cumin, cinnamon and pepper.
Pat pork tenderloins with paper towels and rub with spice mixture.
Place tenderloins on top of onion mixture.
Cook on high 6-8 hours or on low for 10-12 hours.
Once cooked, remove tenderloins to a plate and pull with two forks.
Place in a casserole dish and add cooked onions and broth back to the pork until just moistened.
Keep warm in the oven (I find this works better than the crockpot) or serve immediately.
Serve with your favorite barbecue sauce, coleslaw and buns.
Coleslaw:
Mix mayo, sour cream, vinegar, sugar, salt, mustard and celery seed in a medium bowl.
Stir in coleslaw mix to taste.
Mixture will get more "wet" as it sit so stir in more cabbage than you think.
Let sit in the refrigerator for at least 1 hour before serving.