Happy Valentine’s Day lovers!!! <3
Remember way back when I started the Football Sunday Recipe Challenge?
I know, it was forever ago. And it’s obviously over now.
I don’t actually watch football. Well, sometimes I do, but most of the time I’m reading a book for my book club while My Other Half watches it. I don’t fully understand the game and don’t really care. I do, however, LOVE the delicious and unhealthy food that comes with it!
So really, my Football Sunday Recipe Challenge was just an excuse to cook all day every Sunday. And then serve it to My Other Half while he watched football. That’s another great thing about sports – they keep him out of the kitchen while I have at ‘er!
Anyway, this is actually a recipe HE made! It’s been a long time since I featured one of those (his cheesy fried potato balls and rack of lamb are the only two that come to mind, actually). Every year for the Super Bowl, he makes pulled pork. Last year he just cooked a tenderloin (yes, we use tenderloin – no fat! And I get it on major sale) in a can of root beer and then used this President’s Choice sauce.
But this year, he stepped it up a notch and made the entire thing from scratch. And it was the best damn pulled pork I’ve ever had. Fact.
Using BBQ sauce at the end is optional, but we opted to use it. We chose this awesome new stuff from Costco:
In case you’re wondering, we put our pulled pork on toasted slider buns with jalapeno rings and cheese. Nothing else required. YUM.
- 1 large onion, thinly sliced
- 4 tsps minced garlic
- 1 cup chicken broth
- 1 tbsp packed dark brown sugar
- 1 tbsp chili powder
- 1 tbsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 or 2 pork tenderloins (up to 5 lbs total – we used just 2 lbs)
- Barbecue sauce, to taste (optional)
- Place the onions and garlic in the slow cooker and pour in the broth. Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Pat the pork dry and rub the spices all over the pork and place the meat on top of the onions and garlic. Cover and cook for 6 to 8 hours on high or 8 to 10 hours on low. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside. Using 2 forks, shred the meat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix. If you’re not using barbecue sauce, use a spoon to skim the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is moistened.