Cue the Pulled Pork

TOTAL TIME: 3 - 4 hours or 7 - 8 hours
Prep: 10 min
Cook: 3 - 4 hours or 7 - 8 hours
YIELD: 6 servings
LEVEL: Easy

Ingredients:
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. cider vinegar 2 tbsp. plus 2 tsp. brown sugar (lightly packed)
2 tsp. garlic powder
12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
1/4 tsp. salt
1/8 tsp. black pepper
2 cups roughly chopped onion (about 1 large onion)
Optional: crushed red pepper

Directions:
To make the sauce, place tomato sauce, ketchup, cider vinegar, brown sugar, and garlic powder in a crock pot. Stir until mixed. Season both types of pork with salt and pepper and add to the pot. Top with onion and lightly stir.

Cover and cook until pork is fully cooked, on high for 3 - 4 hours or on low for 7 - 8 hours.

Remove all the pork and place it in a large bowl. Shred each piece using two forks -- one to hold the pork in place and the other to scrape across the meat and shred it. Return the shredded pork to the crock pot and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the pork stays warm. Season with crushed red pepper, if using. Yum time!

Cook's Note: Alternatively, recipe can be baked in a preheated oven, covered, at 325 degrees F for 3 to 4 hours.

PER SERVING (2/3 cup): 220 calories, 6g fat, 637mg sodium, 16g carbs, 1g fiber, 12g sugars, 24g protein

HG Alternative! To make this in the oven, bake it for 3 - 4 hours, covered, at 325 degrees. Yay!



Recipe courtesy of Cooking Channel's Hungry Girl