Ok guys, I’ve been wondering about something….. who the hell came up with Meatless Monday?. Seriously. What’s a meal without meat? Anyone who knows me, knows I LOVE meat. A meal isn’t complete without it. I say PFFFFFFTTTT to Meatless Monday.
So just in case you didn’t bother to read my blog title……today’s post is a meaty one. Shredded pork to be precise. I wanted to come up with an alternative to the pulled pork that is drenched in that sugar processed BBQ sauce. Then this recipe was born. It’s so versatile, you can put it on salads, tacos, buns, the list goes on.
Know another great thing about this recipe?? The slow cooker practically does all the work. The only thing you really have to do is mix up the sauce, put the pork in the slow cooker, and away you go!
I usually go with pork tenderloin when I make this recipe as it’s my favorite cut of pork, however pork shoulder works really well too. Also, depending on how you like your sauce, you can either go with a 1/3 cup of honey for a more tangy sauce or 1/2 cup for a slightly sweeter sauce. Taste the sauce before adding it to the slow cooker to determine what level of sweetness you prefer.
Pork is ugly to photograph but it tastes delicious and that’s what counts right?
Keeping this post short and sweet today…it’s only Tuesday but feels like Friday…
Hope everyone has a great week and enjoys this recipe!! Don’t forget to use the #putyourforkinit if you make this recipe!!
- 3 lbs pork tenderloin (pork shoulder works nice too)
- 1 onion, peeled and cut into quarters
- 1/3-1/2 cup honey (depending on preference)
- 1/4 cup red wine vinegar
- 3 tbsp Olive Oil
- 3 tbsp Paprika
- 1 tbsp Sea Salt
- 2 tsp freshly ground pepper
- 1 tsp granulated garlic
- 1/2 tsp cayenne pepper
- 1/2 tsp thyme
- 1/2 tsp allspice
- Whisk all of the ingredients for the sauce into a medium sized bowl until thoroughly mixed. Set aside.
- Cut the onion into quarters and place in the slow cooker
- Place the pork into the slow cooker and pour the sauce over top
- Turn the slow cooker on low for 6-7 hours or on high for 3-4 hours (until the pork shreds easily with a fork).