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.

Virginia Willis
Source: EatingWell Magazine, May/June 2017
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Ingredients

Vidalia Onion BBQ Sauce
Pulled Pork

Directions

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.)

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  • 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.

Tips

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

222.6 calories; protein 24g 48% DV; carbohydrates 24.8g 8% DV; exchange other carbs 1.5; dietary fiber 1.7g 7% DV; sugars 17.3g; fat 3.4g 5% DV; saturated fat 0.9g 4% DV; cholesterol 70mg 23% DV; vitamin a iu 232.4IU 5% DV; vitamin c 9.1mg 15% DV; folate 20.7mcg 5% DV; calcium 36.2mg 4% DV; iron 1.6mg 9% DV; magnesium 44.6mg 16% DV; potassium 705.5mg 20% DV; sodium 491.9mg 20% DV; added sugar 12g.