This new mom had lots of homestyle recipes to choose from, so it took me a while to make my final selection. But way back there in her 2007 archives I found a recipe for Pulled Pork Tenderloin. Both my husband and I enjoy ordering pulled pork sandwiches once in a blue moon, but we have never actually made this dish ourselves. To top it off, I had all ingredients on hand, and a crockpot that was begging to be used!

The dish turned out very flavorful, and I was impressed with how easy it was. I would definitely recommend using a less expensive cut of pork for an end product that is juicier, but for a nice lean meal, it was surprisingly tender. We didn’t have any buns on hand, so I served it with rice (please forgive the bad picture, it was late, and dark), and the only veggies I had left, frozen ones! Yes, time to hit the store.

Anyway … the pork tenderloin we had was very petite, and we only had one, so I modified the recipe. If you have more pork to cook, see the original recipe for ratios. Also, I used Organicville brand of BBQ Sauce and Ketchup (both agave sweetened) for this dish. They were a splurge, but awesome! I am in love with their salad dressings … if only they would go on sale more : )

Pulled Pork Tenderloin

Adapted from Dish it Up for Taste & Create

This recipe is Dairy-Free, Egg-Free, Nut-Free, Low Fat, Soy Protein-Free, and optionally Processed Sugar-Free

• 1 lb Pork Tenderloin or Pork Butt
• Salt and Pepper
• 1/2 to 3/4 Cup BBQ Sauce (your choice)
• 1 Teaspoon Worcestershire Sauce
• 1 Tablespoon Low-Sodium Soy Sauce (I used regular, but it was a bit too salty)
• 1 Tablespoon Ketchup
• 1 Tablespoon Tomato Paste
• 1/8 to 1/4 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Oregano
• 1/4 Teaspoon Basil
• 1/2 Cup Water + More as Needed

Trim the meat as needed, and place it in your crockpot on the low setting. Sprinkle it very lightly with a pinch or so of salt and a few twists of fresh ground pepper. Combine all of the remaining ingredients, and pour them over top of the pork. Cover, and let it cook for 6-8 hours, depending on your crockpot and how fast it cooks. If the sauce dries out too much feel free to add a little more water.  I didn’t need to add any, but you never know.

Shred the meat using two forks, and stir to make sure everthing is well combined. Serve sandwich style, atop rice, or however you like it.

Yields 3 to 4 servings