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BBQ Pulled Pork

Okay, I know you're expecting Sunday Slow Suppers but I didn't get a chance to do it yesterday (feeling under the weather), so I'm going to make it tomorrow.

In the meantime, I got this recipe from Sheri of As the Seasons Change when we were talking Crockpot recipes. It's so easy! I ended up making it on Friday and then we went out, so I put the roasted pork in the fridge and yesterday, shredded it and reheated it with BBQ sauce.

BBQ Pulled Pork

2 - 2.5 pound pork tenderloin (I used two that weighed about 2.25 pounds)
3/4 cup white vinegar
1/2 cup water
BBQ Sauce

Put the first three ingredients into the crockpot. Cook on low for 8 hours. Discard the liquid. Shred the pork and rewarm with a BBQ sauce of your choice (we used KC Masterpiece). That's it.

Now, I used a bit more than a 18 ounce bottle of sauce b/c I was trying to keep the points down but you'll probably want to use more. I served these on potato rolls, with cole slaw and fries and it could not have been easier!

Points for the pulled pork figuring this makes 10 servings (about 1/2 cup in size), is 5 points (plus 2 for the roll, total of 7). If you get 12 servings out of it, well then it's 4 points for the meat.

Sorry no pictures.

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Other Thinks (3)

Now this sounds good! Hmmm . . . I have a few pork tenderloins in the freezer and I've bben waiting for something to do with them . . .


We really enjoy these sandwiches.I got this recipe from Jerry when I inquired about a recipe for a vinegar based pulled pork on the Food Forum .It is so,so easy!


I love that this is done with the lean loin. I'm not very familiar with cooking pork, but may give this a try--the boys would be very happy. (Why is it that I can mix meat and milk and happily eat shellfish; but can't quite bring myself to cook or eat pork?)

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