I must admit - I don't often use my slow cooker. It's not that I don't like the hearty, comforting meals it produces, but it takes up lots of counter space and is not the easiest to clean. And I am a horrible waiter. I like to cook and eat within a small timeframe. I just don't usually have patience for the Crockpot. However, in these uncertain times, what's better than an easy, slow cooked dish, gently simmering on the countertop, filling the whole house with an aromatic fragrance that actually feels like a hug? Not much. If you find yourself in need of a food hug, try this slow cooker pulled pork. You can use it for sandwiches, quesadillas, on top of mashed potatoes, over nachos - the possibilities are endless. And without a real recipe to follow, this is one of the easiest, tastiest things you'll ever make.
Slow Cooker Pulled Pork
Add half a thinly sliced onion to the bottom of your slow cooker. Add a pork tenderloin or two (make sure it is not frozen). Season liberally with your favorite BBQ rub. Cover the whole mess with bottled BBQ sauce, just enough to cover the meat. Set the slow cooker to low and cook 8 hours. If it starts to get dry in there (it shouldn't, but tenderloin is lean and this can happen), add a little water or broth. After 8 hours, use two forks to shred the meat. Mix the shredded meat with the sauce in the pot and serve.
You're looking at the portrait of a pulled pork sandwich. Just a buttered, toasted brioche bun, the pork, some coleslaw I made with my leftover (uncooked) cabbage from St. Patty's day, and bread and butter pickles. Served it with some salty oven-fries on a badly scrapped up cheese board. Paired it with a Washington State Sauvignon Blanc. Felt like I was eating at a gastropub. That'll do, pig, that'll do.
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