A simple sandwich like this is just what you need for a random weeknight supper. And bonus, it’s prepared in the slow cooker, so it’s basically done for you at the end of your day.
This recipe serves four.
1½ to 2 pounds of pork tenderloin
1 chopped red or yellow onion, reserve a little for garnish
enough Dr. Pepper or Coke to cover (about one 2-liter bottle or several cans)
2 cups of ketchup
1/2 cup maple syrup
1 tablespoon Dijon mustard
1/2 cup apple cider vinegar
1 shot of bourbon (or a big splash)
big pinches of both salt and pepper
rolls for serving (we used whole wheat kaiser rolls)
Place your pork tenderloin and chopped onion in your slow cooker. Pour your Dr. Pepper or Coke on top of the pork. Make sure there is enough liquid to cover the meat.
Cover and cook on low 7 to 8 hours or on high 3 to 4 hours.
About 30 minutes before you’re ready to eat, whisk together your ketchup, maple syrup, Dijon mustard, apple cider vingear, bourbon and a big pinch of both salt and pepper in a mixing bowl. Set aside. Next, remove the lid of your slow cooker and remove your pork. Discard all of the liquid and return your pork to the slow cooker. Shred the pork up right inside the slow cooker using two forks. Pour your bourbon mixture down over your pork, add the lid back to the slow cooker, turn the heat up to high and cook another 30 minutes.
Now, you’re ready to serve! Take a bun and add a big helping of pulled pork on top and then garnish with a little extra chopped onion if you like.