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Author Notes: This is a great set it and forget it recipe when you need to feed a crowd. I use pork tenderloin instead of traditional pork butt because it keeps down the fat. I serve it Memphis style, with Cole Slaw —KarenA
- 2 large pork tenderloins, cut in half
- 1 1/2 cups cider vinegar
- 1 bottle prepared BBQ sauce, or 2 cups of your favorite BBQ sauce recipe)
- 1/2 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar, 1/2 cup if you like a sweeter sauce
- 2 garlic cloves, smashed, or 2 Teaspoons of bottled garlic
- 1 teaspoon Cayenne pepper, or 1/2 teaspoon chili powder ( omit if you like sweeter sauce)
- Place pork on bottom of large crock pot. Mix remaining ingredients in medium bowl, pour over pork. Cover and cook for 8 hours on low
- remove pork and set aside on cutting board. Remove sauce and set aside.
- using two forks, shred pork, place back in crock pot on warm. Add enough sauce to evenly coat.
- Serve on rolls with cole slaw on top. Serve extra sauce for those who like drippy sandwiches....
- 1 Bag of cole slaw mix
- 1/2 cup reduced fat mayonnaise
- 2 tablespoons reduced fat milk
- 1 tablespoon white vinegar
- 1 tablespoon prepared mustard
- 1/2 teaspoon splenda or sugar
- Place cole slaw mix in large bowl. In a smaller bowl, mix remaining ingredients, then blend into cole slaw. Cover and chill for at least 1 hour.
- This recipe was entered in the contest for Your Best Pork Sandwich
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