Pulled Pork Tenderloin with Vidalia Onion BBQ Sauce
A slow cooker transforms pork tenderloin into moist and tender meat ready for shredding. Serve it as part of a BBQ platter with pickles and cornbread or pile it on a soft bun to make a delightfully messy sandwich.
Slow-cooker time: 4-8 hours
Vidalia Onion BBQ Sauce
- 1tablespoon canola oil
- 2medium sweet onions (about 1 pound), preferably Vidalia, grated
- 2 1/2cups ketchup
- 1/2cup cider vinegar
- 1/4cup honey
- 2tablespoons lemon juice
- 2tablespoons Worcestershire sauce
- 2tablespoons Dijon mustard
- 1/2teaspoon ground pepper
- Pinch of cayenne pepper, or to taste
- 2medium sweet onions (about 1 pound), preferably Vidalia, sliced
- 21-pound pork tenderloins, trimmed
- 1teaspoon ground pepper
- 2cups Vidalia Onion BBQ Sauce or other barbecue sauce
- To prepare sauce: Heat oil in a large saucepan over medium heat. Add grated onions and cook, stirring often, until translucent, 3 to 5 minutes. Add ketchup, vinegar, honey, lemon juice, Worcestershire, mustard, pepper and cayenne. Bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, stirring occasionally, for 30 minutes. (Makes 4 cups.)
- To prepare pork: Place sliced onions in a 5- to 6-quart slow cooker. Add pork, season with pepper and top with 2 cups of the sauce. Cook on High for 4 hours or Low for 8 hours.
- Using 2 forks, shred and pull the pork into strips. Stir the pork into the sauce.
Refrigerate the sauce (Step 1) for up to 3 days or freeze for up to 3 months.
5- to 6-quart slow cooker
Per serving (recipe makes 8 servings)
|Mono Saturated Fat||1g|
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