Reviews & Comments

I've found an even easier, lower fat way to do this when it's just the two of you. Pork tenderloins are much lower in fat than a shoulder. I'll get 4-6 of them when they are on sale (BOGO!) and rub them with a homemade dry rub (I found a recipe on line with brown sugar, paprika, garlic and onion powder, dry mustard, S&P... whatever you like.) I don't bother to brown them--they'll be pulled, anyway. Cook them on the onions wrapped around the side in your crockpot 4-6 hours. When done, remove them to a cutting board. I cut them in 3-4 inch sections then pull with forks. (They tend to fall apart. I freeze the pulled meat in 4-8 oz bags for the 2 of us. When I want to fix dinner, I pull out an appropriate sized bag and heat the cooked meat in BBQ sauce for pulled pork sandwiches, or simmer until hot enough in OLP taco seasoning for tacos, burritos, enchiladas or carnitas. What you make depends on how you serve it and what you serve it with. I've also taken this meat and heated it in beef gravy with cooked diced potatoes or cooked noodles or cooked rice. Can also be used in chinese dishes with the right seasonings and veggies. Delicious and so versatile! Can go from freezer to plate in 10-15 minutes. I just pull out an extra bag from the freezer when the grandkids are here.