Pulled BBQ Pork

Oh this recipe is such a good one and it's SUPER EASY! It works best when you use it with a pork tenderloin as opposed to a shoulder (on the bone). When you do it on the bone it makes the sauce more greasy and oily. With a tenderloin, the sauce is thick and delicious. The meat becomes so tender that is shreds easily with a fork.

INGREDIENTS:
2 pork tenderloins (medium size)
1/2 cup light brown sugar
1 cup ketchup
1 Tbsp olive oil
1 Tbsp Worcestershire sauce
1 Tbsp cider vinegar
1 Tbsp dijon mustard
1/2 tsp garlic salt
The best rolls you can find

1. Other than the tenderloin, combine all ingredients in a small mixing bowl. Place half the mixture in the crock pot, add the tenderloins, then smother the tenderloins with the rest of the sauce. Cook on high for 1 hour. Reduce heat to low and cook an additional 5-6 hours. The meat should easily shred with a fork. Serve on your favorite roll with orzo salad and sweet potato fries (just a suggestion).

Pork Tenderloin

INGREDIENTS:
A hearty squeeze of honey
2 cloves pressed garlic
1 large spoonful of dijon mustard
Black pepper, to taste
Pork Tenderloin

1. In a gallon size ziplock bag, combine all ingredients. Let the meat marinate any where from 2 hours to the whole day.
2. Heat oven to 475 and cook meat uncovered for 10 minutes. Lower oven to 375 and cook mean covered for 35 minutes, or until no longer pink inside. Allow meat to sit for 5 minutes before slicing (this allows for the juices to hold together well).

You could also cook this on the grill, which is also fabulous.