Recipe: Slow Cooker Pulled Pork
The sweet and tender pork is a must-have for Sunday football. Serve in quesadillas, on a whole grain bun, or with a side of whole grains.
Skill level: Beginner
Start to Finish: 7 hours, 10 minutes
Prep: 10 minutes
Cook: About 7 hours
1 bulb fennel, thinly sliced
1/2 white onion, thinly sliced
2 tablespoons canola oil, divided
3 medium-sized pork tenderloins (about 3 pounds), cut in half
1/2 cup apple cider or apple juice
1/2 cup BBQ sauce (Trader Joe’s brand recommended)
Kosher salt and pepper
1. Place fennel and onion in the bottom of a 5 to 6 quart slow cooker, season with salt and pepper. Then season pork with salt and pepper.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear 3 pieces of the pork, cooking for about 2 minutes per side. Transfer to slow cooker on top of fennel and onion; repeat with remaining oil and pieces of pork.
3. After removing pork, pour apple cider into hot skillet and cook for 2 minutes, using a wooden spoon to scrape any brown bits from the bottom of the pan. Pour apple cider mixture into slow cooker, followed by BBQ sauce. Cover and cook on low for 7 hours.
4. After 7 hours remove lid and shred pork using 2 forks. Add more BBQ sauce if desired. Cover and cook for one hour more.
* *Chefs note: If the mixture is too watery, drain some of the juices and transfer to a small saucepan; boil until it is reduced as desired and add back to slow cooker.
Nutrition Information (per serving)
Calories: 130; Total Fat: 3.5 grams; Saturated Fat: 0.5 grams; Protein: 18 grams: Carbohydrates: 5 grams; Sugar: 3 grams; Fiber: 1 gram; Cholesterol: 55 milligrams; Sodium: 175 milligrams
Recipe excerpted from First Bites: Superfoods for Babies and Toddlers by Dana Angelo White. © 2015 by Dana Angelo White. A Perigee Book, Penguin Group USA, A Penguin Random House Company.
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