Celebrate the Oink!

6 years ago

I had lunch with a friend of mine recently and as I ordered the Pulled Pork Tacos, she told me how she makes Pulled Pork at home all the time.  Intrigued as I think Pulled Pork is Manna from Heaven itself, I asked her how she made it.

“A bottle of Diana’s BBQ sauce and a slow cooker.”  she told me.

Really?  That’s it??  I was somewhat skeptical but wanted to try it anyway.  I played with the sauces and ended up with perfection.  Here’s my embellishment:

•  2 Pork Tenderloins cut in half, cleaned of the silverskin
•  ½-¾ bottle Diana’s Gourmet Western Smokehouse BBQ sauce
•  ½-¾ bottle Diana’s Gourmet Rib and Chicken BBQ sauce (start with about the same proportions of each, taste and add one or the other to make it to your liking)
•  Freshly ground black pepper
•  2 medium onions, coarsely chopped
•  ¼ tsp and enough to sprinkle on the meat, Garlic Powder (not Garlic Salt – the sauces have more than enough sodium for the entire recipe)
•  ¼ tsp Paprika
•  ¼ tsp Cumin
• ¼ tsp Chili Powder
•  dash of Cayenne (or to taste)
• ¼ Cup Salsa (mild, medium or hot, it’s up to you)
•  Buns, like Kaiser or other soft italian bun – avoid the really hard crusty ones like baguettes

Start by removing any silverskin from the Tenderloin.  Cut each Tenderloin in half and sprinkle lightly with Pepper and Garlic Powder.

Place the meat in the slow cooker.

Saute the onions until soft or if you can wait, until caramelized, but definitely until soft or you’ll end up with a raw onion taste in your sauce.

In a small saucepan over medium heat add your sauces, stir, taste and adjust if you want a more smokey or a more sweet sauce.  Add the onions, the salsa and spices.  Stir until combined and just warmed through.  Pour sauce mixture over Tenderloin.  Cover and cook on low heat for min 4 hours (depends on the size of your cooker) up to 8 hours.  If yours is a large one like mine, you’ll need to stir it every hour or so to scrape the sauce off the sides that collects and thickens, and it will be done in 4 hours.   You don’t want to open it too much otherwise it will defeat the purpose of using the slow cooker. 

About half way through, turn your meat over.

When you can’t wait any longer and the smell is driving you insane, it’s time to start shredding.  Take the meat out one piece at a time and using two forks, start pulling the meat apart into shreds.  When all the meat is shredded, add the sauce from the slow cooker until it’s to your liking – we like ours saucy so we tend to add a lot to the meat.  Stir.  Try not to eat it straight from the bowl.  Split a bun and pile the meat mixture on it.  Add any condiments you wish but it doesn’t really need anything.  Enjoy!

Don’t forget the pile of napkins.

This recipe made enough for 6 sandwiches on Kaiser Buns.  You may get slightly more or less depending on how much you pile on and how much “evaporates” from the bowl when shredding …

Goes great with fresh corn on the cob and baked beans.  Would be nice with a fresh coleslaw too – right on the bun.  This recipe works well with chicken breast too, just keep an eye on the cooking time.

Sooo good.  Soooo easy.  I’m bringing a sandwich to work with me on Monday.

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