When I spent my summer in Virginia working towards my Master’s degree, barbecue pulled pork was one of my absolute favorite dishes. I ordered it at least three times a week at one of our favorite restaurants on the Corner. I was 22 at the time and thought my metabolism was invincible. I was wrong of course.
But the pulled pork was worth the five extra pounds I put on. Lets be honest though, I can’t blame it all on the pulled pork. Floating down the river in a tube drinking beer, too many pool parties, and general lack of exercise also added to my metabolism melt down. Those were the days when I still pretended to like beer. I’ve moved on since then.
However, I haven’t moved on from pulled pork. While this recipe isn’t necessarily authentic, it is delicious and easy. And utilizes my favorite kitchen tool, the crock pot!
Crock Pot Pulled Pork
Modified from SkinnyTaste.com
2 pound pork tenderloin
2 tbsp red wine vinegar
1/2 cup chicken stock
1 tbsp Mesquite Liquid Smoke
1 cup your favorite BBQ sauce
Salt and Pepper to cover the tenderloin
2 garlic cloves
For the Garnish
1 mango, chopped
Sprinkle salt and pepper all over the pork tenderloin. Place in crock pot with all of the ingredients, but only 1/2 cup of the bbq sauce. Set to cook for 6 hours. About 4 hours into the cooking process, remove tenderloin, shred the meat, return back to the crock pot, add remaining bbq sauce, and cook for the final two hours.
I also stuffed some homemade coleslaw into my taco to add a little more crunch and texture. It was yummy, but definitely isn’t a necessity.
This post is short and sweet. Have a fantastic weekend and see y’all next week!