Dry Rub Ingredients (Do this the day before!)
- 3 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp mustard powder
- 2 tbsp brown sugar
- 1/2 tbsp sea salt
- 1/2 pork tenderloin
Mix together all the dry ingredients and apply generously to the tenderloin. then refrigerate overnight.(I add all my dry ingredients to a large zip lock bag, give it good shake around then add meat, shake a little more and press rub into the meat - so easy and saves washing up!)
Sauce Ingredients
- 1/2 cup cider vinegar*
- 1 tbsp olive oil
- 1/2 cup tomato ketchup
- 1/2 tbsp coarse ground black pepper
Add all the sauce ingredients to the crockpot, together with your pork tenderloin and any leftover rub ingredients and cook on low for around 6 hours. It's good to go when you can easily pull the pork apart with a couple of forks.
So good and so easy!
*updated 15/5/12 - I had previously listed 3/4 cup cider but I made it again last night and that seems too much so I've reduced it and updated the recipe above - guess it depends on the size of your hunk of meat!!
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