This dish couldn’t be easier. Let it cook in the oven for 3 hours while you get things done around the house, or place it in a crock pot and forget about it until dinner time. Serve it on a bun topped with my Creamy Cole Slaw with Dairy-Free Dressing or serve it along side a salad and sweet potato. I usually freeze the leftovers so that I can put it on pizza with some pineapple and BBQ sauce for an easy dinner the following week. Either way, this will become one of your favorite week night staples!
Prep time: 5 minutes Cook time: 3 hours Serves 4-6
1.5 lbs pork tenderloin with the fat trimmed
1/2 cup of white or apple cider vinegar
1 cup of water
1/4 cup brown sugar
Salt and pepper to taste
A few dashes of hot sauce
1/4 cup of your favorite BBQ sauce
Whisk together the vinegar, water and sugar in the bottom of a dutch oven or other oven safe pot. Place the tenderloin in the pot with the liquid. Sprinkle salt, pepper and hot sauce over the pork as desired. Cover and place in a 300 degree oven for three hours. When ready to serve, lift the meat careful out of the pan and place it in a bowl. Reserve the liquid in the pan. Start shredding the pork with two forks. (The meat will be so tender that it will require very little effort.) Add 1/4 cup of BBQ sauce (more or less depending on taste) and add the reserved juice to moisten the meat and thin out the BBQ sauce if desired.