2½ pound pork tenderloin
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt ½ teaspoon black pepper
1 cup favorite barbecue sauce
2 tablespoons honey
¼ teaspoon dried red chili flakes
Our market sells pork tenderloin in 2½ pound packages and there are two tenderloins in each package. Cut each tenderloin in three pieces. If you are using a pork roast, trim obvious fat and cut it into pieces about the size of your fist. Mix the dry ingredients (except for the chili flakes) and rub all surfaces of the meat; place, covered, in refrigerator for an hour or so.
Brown the meat in a couple tablespoons of canola oil then put it in the crockpot. Mix the honey & dried red chili flakes into the barbecue sauce and pour over the meat. Cook on low for six or seven hours - every crockpot is different. To check for readiness, use two forks to see if the pork will pull apart easily.
Remove meat from crockpot and pull apart with two forks. Stir sauce and put the meat back in the sauce to keep it hot.
The above sandwich was made with my bun recipe which you can find HERE
NOTE: It isn't absolutely necessary to put the meat in the fridge after you put the dry rub on it, but it strengthens the flavor.
NOTE: Turn the meat over a couple of times during the cooking cycle...not absolutely necessary.
Monday, November 2, 2009
CROCK POT BBQ PORK SANDWICHES
This is a great weekend crockpot recipe because you can turn the "extras" into many different things over the weekend. The crockpot method makes the best pork sandwich ever (and there is lots of sauce in the crockpot to make them extra juicy)...plus you can turn the extra pork into tacos, or burritos, or pork and rice just to name a few. I like to make this recipe with pork tenderloin but any pork roast will work.
Posted by Coleens Recipes