Cook It, Shred It, Stuff It

A super-easy recipe for:

PORK BBQ

1 medium onion, chopped
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup tomato paste (optional)*
1/4 cup packed brown sugar
1 to 2 tbsp paprika (to taste)
2 tbsp Worcestershire sauce
2 tbsp mustard
1 1/4 tsp salt
1 1/4 tsp pepper
1-2 lbs pork tenderloin

First, let me explain about the tenderloin. Yes, it's more expensive than so many other cuts of pork, but it's worth it. So worth it. Not only will the BBQ ultimately taste better, but you'll have a much easier time cooking it. There's so much less fat on a tenderloin, you barely have to trim it, and while it's cooking, you don't have to worry about skimming. Not to mention the shredding is worlds easier. And the leftovers won't settle out with an inch of grease on top. Need I say more? So head down to your local price club and toss a nice tenderloin in your cart. Added bonus, if you do shop at the price club, you'll get so much tenderloin for your dollar that it may even work out to be cheaper than the crappier cuts of meats. You can freeze over half of it for future meals.

*Next, a word about the tomato paste. If you like a thicker, more tomato-y sauce, use the paste. If you like a thinner, more vinegar-y base, leave it out. I usually leave it out, but that's just me. It tastes fantastic either way.

Okay, so get out your slow-cooker. I told you this was going to be easy. Get a glass bowl and throw in all the ingredients except the pork. Stir it up. Trim the infinitesimal amount of fat off the tenderloin, divide into two or three pieces (for added shredding ease), and put it in the slow-cooker on low. Pour the sauce over it. Walk away.

When your house begins to smell like heaven, wander back to the kitchen and get out a couple of forks. You're going to take out all your stress on that tenderloin by shredding it. Last time I made this, the kitchen shears had to get involved, so if you're having some problems getting the meat to shred, know that the scissors are a good backup tool. Shred as much as you can (and be careful of splashing, because that sauce will be hot), stir the pork and sauce, replace the lid, walk away again.

Return periodically to the slow cooker over the next several hours and keep on shredding and stirring. Think about what you want to serve as sides, maybe some pasta or potato salad, some tater tots, or just some chips? Baked beans are tasty as well. Definitely pickles, and slaw for the bbq, if you didn't forget to buy it at the store like me.

You'll know when the BBQ is done: when your forks are shredding less and helping you "test it" more. You can serve it on rolls, or just on the plate, and remember that leftovers are a beautiful thing. You can even freeze them for later. Enjoy!