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
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.