Jun 12

Slow Cooker Pulled Pork

Pulled Pork 1

It may not seem like it but this is the perfect summer recipe – it’s way too nice outside to stay in cooking every weeknight so this gives me more time to play with the kiddos. Serve on slider rolls, with rice, in quesadillas, or with a side of mac and cheese.

Makes about 10 cups

1 bulb fennel, thinly sliced


1/2 white onion, thinly sliced

2 tablespoons canola oil, divided

3 medium sized pork tenderloins (about 3 pounds), cut in half

1/2 cup apple cider or apple juice

1/2 cup BBQ sauce (Trader Joe’s brand recommended)

Kosher salt and pepper

Place fennel and onion in the bottom of a 5 to 6 quart slow cooker, season with salt and pepper. Then season pork with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear 3 pieces of the pork, cooking for about 2 minutes per side. Transfer to slow cooker on top of fennel and onion; repeat with remaining oil and pieces of pork. After removing pork, pour apple cider into hot skillet and cook for 2 minutes, using a wooden spoon to scrape any brown bits from the bottom of the pan. Pour apple cider mixture into slow cooker, followed by BBQ sauce. Cover and cook on low for 7 hours. 

After 7 hours remove lid and shred pork using 2 forks. Add more BBQ sauce if desired. Cover and cook for one hour more (*see tip).

TIP *If the mixture is too watery, drain some of the juices and transfer to a small saucepan; boil until it is reduced as desired and add back to slow cooker.


Nutrition Information Per 1 cup
Calories: 130
Total Fat: 3.5 grams
Saturated Fat: 0.5 grams
Carbohydrate: 5 grams
Sugars: 3 grams
Protein: 18 grams
Sodium: 175 milligrams
Cholesterol: 55 milligrams
Fiber: 1 gram



Excerpted from First Bites: Superfoods for Babies and Toddlers by Dana Angelo White. © 2015 by Dana Angelo White. A Perigee Book, Penguin Group USA, A Penguin Random House Company.


Photo courtesy Rob Staub Photography

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