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Use leftovers to make Pulled Pork White Pizza
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  • 4 tbsp bacon fat (60 mL)
  • 1.4 kg pork tenderloin (3 lbs)
  • Montreal Chicken seasoning, to taste
  • 1 lb fresh mushrooms, sliced (0.45 kg)
  • Montreal Chicken seasoning, to taste
  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • 8 oz regular cream cheese, softened (250 g)
  • 1/2 cup water, OR chicken broth (125 mL)
  • 1/3 cup whipping cream (75 mL)
  • 1 tsp crushed garlic (5 mL)
  • 1 tsp salt (5 mL)
  • 1 tsp Montreal Chicken seasoning (5 mL)
  • 3/4 tsp black pepper (3 mL)
  • 1/2 tsp onion salt (2 mL)
  • 1/4 tsp paprika (1 mL)
  • 1 tsp cornstarch, OR arrowroot powder (5 mL)


Adapted from


Step 1

In nonstick frying pan, in 1 tbsp (15 mL) bacon fat, brown half of the pork tenderloin pieces (cut in half to make them fit in the pan) on both sides and sprinkle both sides with Montreal Chicken seasoning. Repeat with the remaining tenderloin. Set aside.

In nonstick frying pan, cook mushrooms in bacon fat over medium high heat. Place lid on pan slightly ajar. As water releases, sprinkle mushrooms with Montreal Chicken Seasoning.

In crock-pot, place mushrooms, chopped onions and green pepper. Place pork on top of vegetables. In food processor, process cream cheese, water, OR chicken broth, whipping cream, garlic, salt, Montreal Chicken seasoning, black pepper, onion salt, paprika and cornstarch, OR arrowroot powder. Pour over meat and stir a bit to move the sauce down to the vegetables as well. Cook on low overnight 7 to 8 hours. If necessary, add a little more water to thin the gravy. The pork should shred easily and be very tender when done.

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