Slow Cooker Pulled Pork
7-9 hrs (unattended)
Make this lighter recipe overnight for an easy meal.
- 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
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.
Place the pork tenderloin into the slow cooker, and cover. Cook on low for 7-9 hours, or until pork is fork tender.
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.
Mix reserved broth with the blackberry sauce, and microwave on high for approximately 5 minutes, stirring halfway through.
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.
TIP: Try this recipe with our Blackberry-Ginger Barbecue Sauce or your favorite low calorie sauce. (Note: includes calories from Blackberry-Ginger Barbecue Sauce)
|Saturated fat||2.7 g|