Description
Delicious slow-cooked BBQ pulled pork with a crisp acidic apple slaw.
Ingredients
- 1 Small Onion, Diced
- 2 cloves Garlic
- 1 Granny Smith Apple, Sliced
- 2 Tablespoons Paprika
- ½ Tablespoons Cayenne Pepper
- ½ Tablespoons Garlic Powder
- ¼ cups Apple Cider Vinegar
- 2 Tablespoons Honey
- 1 cup Your Favorite Barbecue Sauce
- Salt And Pepper, to taste
- 1 Pork Tenderloin
- 6 Sandwich Buns, For The Sandwiches
- FOR THE SLAW:
- ¼ cups Apple Cider Vinegar
- ¼ cups Greek Yogurt
- 2 Tablespoons Honey
- 1 Medium Green Cabbage, Thinly Sliced
- 1 Medium Purple Cabbage, Thinly Sliced
- 2 Large Carrots, Peeled And Julienne
- 2 Granny Smith Apples, Peeled, Cored And Julienne
- Salt And Pepper, to taste
Preparation
Add diced onion, garlic and apple to crock pot. In a large bowl, combine paprika, cayenne pepper, garlic powder, apple cider vinegar, honey and BBQ sauce and stir together.
Generously brush mixture onto both sides of tenderloin and season with salt and pepper. Place tenderloin on top of onions, garlic and apple in crock pot. If there is any mixture leftover, pour over top. Cook on low for 6–7 hours, or high for 3–4 hours, checking occasionally. If the tenderloin appears too dry while cooking, brush on additional apple cider vinegar and BBQ sauce, about 1 to 2 tablespoons at a time. Once cooked, shred with forks.
To make slaw, whisk together apple cider vinegar, Greek yogurt and honey in a small bowl. Combine cabbage, carrots and apples and pour dressing over top, stirring to combine. Season with salt and pepper and refrigerate until ready to serve.
Assembly sandwiches by piling on pulled pork on sandwich buns. Serve with slaw.
