Barbecue Pulled Pork

Ingredients:

• 2 lbs. pork tenderloin, fat removed, cut into 2-inch pieces
• 2 tbsp. barbeque spice rub
• 1/4 cup ketchup
• 2 tbsp. molasses
• 1/2 tsp. cider vinegar
• 1/4 cup chicken broth
• salt
• freshly ground black pepper

Makes 8 Servings

1.  Season the meat with salt and pepper. Sprinkle all over with spice rub. Let sit overnight in the refrigerator.
2. Combine the ketchup, molasses, cider vinegar, and chicken broth. Place in crockpot. Add pork. Cook over low heat for 4-5 hours until the meat is tender, but not falling apart.
3. Remove from sauce. Degrease sauce and return meat to sauce to store.
4. To serve: cut meat across the grain in thin pieces. Toss with some of the sauce.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a great meal to make on a Sunday and enjoy throughout the week. Who says you have to go to your local barbecue joint to enjoy barbecue? The key to good barbecue is slow cooking time and the sweet or spicy barbecue flavors. If you have a crockpot, fire it up and cook this dish. I highly recommend using Cajun Spice or Southwestern Spice in this recipe for a kick of heat. I also highly recommend using South Beach Ketchup in this recipe because it's so good. If you don't have molasses, ketchup and cider vinegar, use barbecue sauce mixed with 1/4 cup chicken broth. I also highly recommend adding a touch of garlic in this dish because garlic always makes everything taste better.