Use your slow cooker to transform lean pork tenderloin into moist and tender meat ready for shredding in this healthy BBQ recipe. Serve the pulled pork as part of a BBQ platter with pickles and cornbread or pile it on a soft bun to make a delightfully messy sandwich. Source: EatingWell Magazine, May/June 2017

Virginia Willis


Vidalia Onion BBQ Sauce
Pulled Pork


Instructions Checklist
  • To prepare sauce: Heat oil in a large saucepan over medium heat. Add grated onions and cook, stirring often, until translucent, 3 to 5 minutes. Add ketchup, vinegar, honey, lemon juice, Worcestershire, mustard, pepper and cayenne. Bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, stirring occasionally, for 30 minutes. (Makes 4 cups.)

  • To prepare pork: Place sliced onions in a 5- to 6-quart slow cooker. Add pork, season with pepper and top with 2 cups of the sauce. Cook on High for 4 hours or Low for 8 hours.

  • Using 2 forks, shred and pull the pork into strips. Stir the pork into the sauce.


To make ahead: Refrigerate the sauce (Step 1) for up to 3 days or freeze for up to 3 months.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

223 calories; 3.4 g total fat; 0.9 g saturated fat; 70 mg cholesterol; 492 mg sodium. 705 mg potassium; 24.8 g carbohydrates; 1.7 g fiber; 17 g sugar; 24 g protein; 232 IU vitamin a iu; 9 mg vitamin c; 21 mcg folate; 36 mg calcium; 2 mg iron; 45 mg magnesium; 12 g added sugar;