Being from NC, I can’t make a Southern food site without pulled pork. Vinegar based of course! Pork tenderloin is a low-fat cut of pork. Because of this, it bypasses the dangers of unhealthy fats seen in pork butt, belly, or bacon. Even so, it isn’t recommended to have too much of it. Aim for less than 3 servings a week, if you’re using it as a bulk meal/lunch.
Prep: 5 min | Cook: 7-9 hrs | Serves 8 (4 ounces)| Level: Easy
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¼ tsp of salt
¼ tsp of black pepper
¼ tsp of paprika
⅛ tsp of garlic powder
2 tbs of texas pete hot sauce
1 tbs of vinegar
- Add the salt, black pepper, cayenne, and garlic powder to the pork tenderloin. Then place in slow cooker and cook on low for 7-9 hours. (The pork will look dry towards the end, but it’ll get moist later!)
- Using a slotted spoon, remove the pork tenderloin from the slow cooker leaving the drippings behind. Use 2 forks to pull the meat apart until no meat chunks remain.
- Add the pulled pork back into the slow cooker and mix with the drippings that are in the slow cooker. Add the hot sauce and vinegar. And cook for 30 more minutes.
|Calories||Fat (G)||Sodium (MG)|
|Amount Per Serving||160.9||4.5||209|