While it's perfectly fabulous roasted in the oven with apples and potatoes, and rosemary, or braised on the stove with an orange glaze and veggies, it's November, so it's time for pulled pork. In the slow cooker.
Slow-Cooker Pulled Pork
2 apples, peeled, cored and diced
2 red/purple potatoes, peeled and diced
1-2 lbs pork tenderloin roast (boneless)
1 cup chicken broth
3 sprigs rosemary, plus more for sprinkling
2 slices of thick-cut bacon, chopped
2 cloves of garlic
1 tsp minced ginger
3 TBS butter
- Place apples and carrots in bottom of your slower cooker pot then add the pork loin and the rest of the ingredients, dotting the top with butter.
- Set your slow-cooker to 8 hours, and don't touch it for 8 hours. (Don't lift the lid!)
- Remove the rosemary sprigs then pull meat apart with a fork until shredded. The apples and potatoes should have pulverized into a thick-ish sauce.
- Stir in about 1/4 - 1/2 cup of your favorite BBQ sauce then use in sandwiches, on pizza (top with jalapenos and cheddar), in tacos (with slaw and sweet peppers) or slop it on a plate with some tortilla chips and gooey cheese, then devour. No one will blame you.