I've been in love with BBQ Pulled pork since our travelling days. We spent a couple of months in 'the Deep South' and I had some of the best, juicy exquisite pulled pork sandwiches known to mankind. The one that totally sticks out in my mind is Leathas in Hattiesburg, MS but we tried others along the way. Not owning a slow cooker for all these years stopped my own pulled pork making in it's tracks. But no more! I wanted to try and find a simple recipe that didn't rely too much on shop-bought sauces. And this one seems pretty good - and it's all stuff I had in the pantry anyway. It wasn't really BBQ-y but it was certainly full of flavour. This time we served up a generous portion of the meat mixed with a little natural BBQ sauce (from our farmers market) onto wholewheat ciabatta buns and some homemade Asian red cabbage slaw on the side (only because red cabbage was all I had to hand!) Next week I've got Pork tacos on the menu so I'll skip the BBQ sauce and add some fresh salsa instead.
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!)
- 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!!