My kids were big fans of this dinner because it’s full of pulled pork, and I was a fan because of it’s simplicity. Win, win.
Yeah, you should make this in October.
This meals serves four to six.
1 (2 pound pork tenderloin)
1 onion, chopped
1 (8 oz) can of tomato sauce
1 (14 oz) can of diced tomatoes
1 cup of BBQ sauce
1 cup of chicken stock
1 (14 oz) can of creamed corn
1 cup of frozen lima beans
2 cups of frozen peas and carrots mixture
1 cup of frozen corn
In your slow cooker, add in the first seven ingredients. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.
About 30 minutes before you’re ready to serve, remove lid and shred the pork right inside the slow cooker using two forks. After the pork is shredded, stir in your frozen veggies. Cover again and cook on high the next 30 minutes.
Remove lid and ladle soup into bowls.
You can use any combination of frozen veggies you like! If your family prefers all peas and carrots, then just use that. Mix and match it!
Halloween’s a comin’!