Slow Cooker Pulled Pork

Prep Time

30 min

Cook Time

7-9 hrs (unattended)

Servings

6

Make this lighter recipe overnight for an easy meal.


Ingredients

  • 1 lb (approximately 18.4 oz) low-salt pork tenderloin
  • 3/4 cup water
  • 1/4 medium white onion, thinly sliced
  • 2 whole, dried red chilis
  • 1 clove garlic, smashed with the end of a knife
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon dark brown sugar
  • 1/2 tablespoon ketchup

Directions

Step 1

Trim pork of all fat, keeping butchery strings on. In a slow cooker on low heat, add water, onion, chilis, garlic, apple cider vinegar, olive oil, dark brown sugar and ketchup.

Step 2

Place the pork tenderloin into the slow cooker, and cover. Cook on low for 7-9 hours, or until pork is fork tender.

Step 3

Remove from heat and carefully transfer the tenderloin to a large, flat dish. Reserve 1/4 cup of the pork broth (avoiding any fat), and discard remaining liquids.

Step 4

Mix reserved broth with the blackberry sauce, and microwave on high for approximately 5 minutes, stirring halfway through.

Step 5

Shred cooked pork into thick pieces with a fork and separate into six servings. Mix each serving with 2 tbsp cooked blackberry sauce. Serve over hearts of romaine, and garnish with parsley.

Step 6

TIP: Try this recipe with our Blackberry-Ginger Barbecue Sauce or your favorite low calorie sauce. (Note: includes calories from Blackberry-Ginger Barbecue Sauce)


Nutritional Information

Calories 279.6
Fat 10.5 g
Saturated fat 2.7 g
Protein 28 g
Carbs 18.7 g
Fiber 2.9 g
Sodium 392.4 mg
Cholesterol 81.7 mg


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