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
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Ingredients
- pulled pork
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2
large pork tenderloins, cut in half
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1 1/2 cups
cider vinegar
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1
bottle prepared BBQ sauce, or 2 cups of your favorite BBQ sauce recipe)
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1/2 cup
yellow or brown mustard
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1/2 cup
ketchup
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1/3 cup
packed brown sugar, 1/2 cup if you like a sweeter sauce
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2
garlic cloves, smashed, or 2 Teaspoons of bottled garlic
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1 teaspoon
Cayenne pepper, or 1/2 teaspoon chili powder ( omit if you like sweeter sauce)
- cole slaw
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1
Bag of cole slaw mix
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1/2 cup
reduced fat mayonnaise
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2 tablespoons
reduced fat milk
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1 tablespoon
white vinegar
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1 tablespoon
prepared mustard
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1/2 teaspoon
splenda or sugar
Directions
- pulled pork
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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
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remove pork and set aside on cutting board. Remove sauce and set aside.
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using two forks, shred pork, place back in crock pot on warm. Add enough sauce to evenly coat.
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Serve on rolls with cole slaw on top. Serve extra sauce for those who like drippy sandwiches....
- cole slaw
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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.
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