Pulled Pork (Pork Tenderloin)

Lean cut - still can be pulled

Time: 6-hrs

Makes: 10 servings

Step 1: The easy part

Place Pork Tenderloin(s) in crock pot. Drizzle the Worcestershire sauce and apple cider vinegar over the top (it'll run down over rest of it). Then carefully sprinkle dry seasoning over top/sides of meat, lightly pat to help adhere, turn over and add more dry seasonings.

Step 2: The hard part

Set crock pot on 'LOW' for six hours. DON'T lift the lid. Leave it be.

Step 3: Done?

Verify temp around 200F, and shred some for the meals to come. Tip: you can take a chunk and shred on your plate so don't take a bunch of the liquid with it depending on your taste.

Pairs with: Brown rice / Pineapple

Ingredients:

• 2.25lb. Pork Tenderloin

• 1 tsp Worcestershire Sauce

• 1 tsp Apple Cider Vinegar

• 1/2 TBSP Pink Himalayan Salt

• 1 TBSP 'Dry Rub such as a combo of: Brown Sugar, Paprika, Salt, Pepper, Garlic, Chili Powder, Cumin, etc.

*Optional: Eat pulled on a plate or add to your favorite burger bun. Sauce optional but that can cover the taste of any seasoning you use. Try without first.

Note 1: Pork Tenderloin is typically a leaner cut (less fat), about the size of a large French Bread loaf, and therefore more prone to drying out while cooking. Should be ready to pull when temp nears 200F (pork is cooked much sooner then this if don't want pulled pork). If want a juicer pulled pork you'll want to go with Pork Butt (Boston Butt), Pork Shoulder or Loin(can also be leaner though) over Pork Tenderloin.

Tools: Crock Pot

Note 2: While the juice is tasty you may want to store any leftovers without it as likely congeals overnight in fridge.

Tip: While the pork may be to temp before time is up, the longer cook helps the texture / pull of it later.