AUNT BETTY'S SLOW COOKER TANGY PULLED PORK SANDWICHES

AUNT BETTY'S SLOW COOKER TANGY PULLED PORK SANDWICHES

Aunt Betty's Slow Cooker Tangy Pulled Pork Sandwiches

~~ August 15, 2013


Want an easy prep, fix and forget meal for dinner? This is it. I do sometimes add about 1 Tbs of Adobo sauce to mine when I fix these. We like stuff spiced up. You and your family will love this!  And the small pork tenderloins are on sale often.







1 (1 pound) pork tenderloin
1 cup ketchup
2 Tbs plus 1-1/2 tsp brown sugar
2 Tbs plus 1-1/2 tsp apple cider vinegar
1 Tbs plus 1-1/2 tsp Worcestershire sauce
1 Tbs spicy brown mustard
1/4 tsp black pepper
4 Kaiser rolls, split

Cut tenderloin in half and place in 3 quart slow cooker. Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper. Cook on low 4-5 hours until tender. Meat should reach 170 degrees internal temperature.

Remove meat and shred using two forks. Return to slow cooker and heat through. Serve over split Kaiser Rolls.

Set out the Cajun or Louisiana Hot Sauce and give a few shakes if you like a more spicy version, and/or add 1 Tbs Adobo sauce when you put the meat in your slow cooker.

Yield: 4 servings

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Roasted Pork Tenderloin with Chipotle Peach Glaze

Roasted Pork Tenderloin with Chipotle Peach Glaze~~Aunt Betty's Kitchen, July 2013

I was inspired yesterday while hopping around the internet looking at and for new recipes to try, and the fact that I had some fresh peaches and a pork tenderloin all defrosted and ready to go started my inspiration.  I found lots of ideas for making a different tenderloin, and took a little of this one, some of that one and what I had in my pantry and created this winner.  This serves 2-4 people.

1-3/4 pound pork tenderloin
1/2 cup peach preserves

1 chipotle pepper in Adobo sauce, diced fine

2 Tbs Adobo sauce
1/4 cup olive oil

1 Tbs lime juice or 1 fresh squeezed lime

1 clove garlic, minced (or 1 Tbs +/- of the pre-minced stuff)
1 Tbs red wine 

1 fresh peach, peeled, pitted & sliced

Preheat oven to 400 degrees F.

Ready for the oven

Mix preserves, chipotle pepper, Adobo sauce, olive oil, lime juice, red wine and garlic in a small bowl until well combined and incorporated.

 Place your tenderloin into a baking dish and top with a few slices of peaches. Pour the peach preserve mixture over the top.   Cover.

Bake about 30-45 minutes until internal temperature of the meat reaches 145 degrees.  Pull out of the oven and let meat rest about 10 minutes.

Sauce cookin' up

While meat is resting, pour pan juices into small saucepan while meat is resting.  Bring to the boil, stirring constantly.  Add remaining peach slices (or chopped peaches). Turn heat down and simmer until slightly reduced.

When meat is ready, slice into 1/4"-1/2" medallions.  Put reduced sauce on top and serve. (You could serve up in a gravy boat and let each diner put on their desired amount of sauce.  

Finished, without sauce and ready to slice

The ready plate -- Dive in~

 I served with fresh steamed asparagus and long grain and wild rice.  It was heavenly and deserved a second trip.  If you do not like really spicy foods, reduce the amount of Adobo sauce to 1 Tbs.  But seriously, don't omit it unless you are just super wimpy. I really think the Adobo made the sauce.  

Enjoy!  ~~ Aunt Betty