Pulled Pork

Spicy, vinegary, meaty goodness!

Pulled Pork

1 Pork Tenderloin Roast
2 Tbsp Mexican spice

1 onion, roughly chopped
3 garlic cloves, roughly chopped
4 Tbsp ketchup
3 Tbsp mustard
5 Tbsp BBQ sauce of chioce
2 Tbsp salsa
1 chipotle pepper with adobo sauce
1 generous squirt of hot sauce or 1/2 tsp red pepper flake
1 Tbsp balsamic vinegar
1 can of beer
1/2 cup of beef or chicken stock

1/2 cup vinegar
1/2 cup BBQ sauce of choice


In a crock pot, combine onion, garlic, ketchup, mustard, BBQ sauce, salsa, chipotle pepper, hot sauce, balsamic vinegar and beef stock, and mix. Rub pork tenderloin with Mexican spice and place in the crock pot. Cook on low for 8 hours or high for 5.

Once the meat is cooked, remove it from the crock pot and place in a bowl. With 2 forks, shred the meat.

Strain the crock pot liquids into a pot and add vinegar and more BBQ sauce. Boil over medium to reduce slightly (should still be very watery). Return shredded pork to liquid before serving.

This meat makes an amazing pulled pork burrito. I serve it in a tortilla, with brown rice, warmed back beans, sauteed peppers, salsa, guacamole, sour cream and shredded cheese.

Pulled pork sandwiches are also a great option. It goes best topped with a creamy coleslaw (recipe below)!





Homemade Coleslaw

1/2 pkg of coleslaw mix (or 1/2 a white cabbage shredded, 1/4 cup of each carrots and red cabbage shredded)
3/4 cucumber, sliced and quartered
3 Tbsp sour cream
4 Tbsp veggie dip (ranch or dill)
1 Tbsp dried dill (or 1/2 cup fresh)

Mix everything in a bowl. Add more or less of the dressing and dill to your personal tastes. Place on top of your pulled pork and on the side!