Crockpot BBQ pork sandwiches; dinner doesn’t get any easier than this. Perfect for those sweltering hot summer days when you don’t want to turn the oven on, or go outside to bbq. And the best thing about this dish is that everyone in my family will eat it.
Simply mix all your ingredients together in a small bowl.
Like a little smoke flavor, just add it in with all the other ingredients.
OR you could take the really, really, really easy way out and use your favorite BBQ sauce. Just be sure to use enough to cover the pork.
Top the pork with the BBQ sauce and let the crockpot do the rest.
About 1 hour before you are ready to serve the pork, place the tenderloin on a cutting board and shred the pork with two forks. Put back into crockpot and give the pork a good stir with the bbq sauce, adding a little more if needed. Put the heat to warm setting.
Come and get it. Dinner is ready!
Crockpot BBQ Pork Sandwiches
1/4 cup packed brown sugar, divided
1 cup chopped onion
1 1/2 tablespoons Mexican seasoning
3 tablespoons Worcestershire sauce
3 tablespoons cider vinegar
3 tablespoons molasses
1 teaspoon dry mustard
1 (6-oz) can tomato paste
3/4 teaspoon pepper
1/4 teaspoon salt
1 bottle of your favorite BBQ sauce
1 (2-pound) boneless pork loin roast
8 (2 1/4-ounce) whole wheat hamburger buns
Combine 3 tablespoons brown sugar, onion, and next 6 ingredients in a 3 1/2-quart electric slow cooker; stir well. Combine remaining tablespoon brown sugar, pepper, and salt; rub pork roast with sugar mixture. Cut pork roast into 4 large pieces; add to slow cooker, turning to coat with sauce. Cover with lid; cook on high-heat setting 1 hour.
Reduce heat setting to low; cook 7 hours or until pork roast is tender. Remove pork roast from slow cooker, reserving sauce in cooker.
Shred pork roast with 2 forks. Return shredded pork to slow cooker, and stir well to coat with sauce. Spoon 2/3 cup pork mixture on bottom half of each bun, using a slotted spoon. Cover with tops of buns. Yield: 8 servings)
CALORIES 398; PROTEIN 33.3g; CARB 49.7g