As much as everyone loves the appetizers on Superbowl Sunday, it is nice to have a main dish too. These pork sandwiches are perfect. They are made in the crock pot, so you can do everything ahead of time. The meat just falls apart, it is so moist and juicy. And, you don’t have to feel guilty eating it! I originally found this recipe in my Light & Tasty 2006 cookbook, and we have been making them ever since. The sauce is tangy and full of flavor. If you wanted to cheat, you could even use bottled sauce. But making your own sauce takes less than 5 minutes, and it tastes so much better! This freezes really well too, if you have leftovers.
I had run out of hamburger buns, and was too lazy to go to the store, so I made my own. These were good, but more of a roll than a hamburger bun. I am going to keep trying with the bun recipes, because I love fresh bread!
Don’t forget to enter my giveaway! If you have recipes all over the place like I do, this program will amaze you!
Tangy barbeque pulled pork sandwiches made in the slow cooker
- 1 pork tenderloin, trimmed (about 1 pound)
- 1 1/2 cups Ketchup
- 3 Tbls Brown Sugar
- 3 Tbls Vinegar (Cider or Red Wine work best)
- 2 Tbls Worcestershire
- 1 1/2 Tbls Spicy Brown Mustard
- 1/2 tsp pepper
- Mix everything but the pork together in the bottom of the crock pot. Place pork in, and spoon sauce over the top. Cook on low for 5 to 6 hours. Using 2 forks shred the meat. Serve.
Adapted from Light & Tasty 2006