Crockpot Bbq Mustard Pilulled Pork

• The Skinny: Bun Not Calculated
• Servings: 12 Size: 1/4 Lb. Meat + 2 Tbsp. Sauce Calories: 249.7 Fat: 5.6 g Carb: 16.3 g Fiber: 0.3 g Protein: 32 g Sugar: 13.3 g Sodium: 476.3 mg
• Ingredients:
• Pulled Pork:
• 3 Lbs. Pork Tenderloin
• 3/4 C. Apple Cider Vinegar
• 1/4 C. Hot Sauce (I used Frank's Red Hot.)
• 1/2 Tbsp. Liquid Smoke
• Salt & Pepper to Taste
• Mustard BBQ Sauce:
• 1 C. Yellow Mustard (I used French's!)
• 1/2 C. Molasses
• 1/4 C. Honey
• 1/4 C. Apple Cider Vinegar
• 1 Tbsp. Chili Powder
• 1/2 Tsp. Cayenne
• 1/2 Tsp. Onion Powder
• 1/2 Tsp. Garlic Powder
• Salt & Pepper to Taste (I used 1 tsp. each.)

1. Lightly coat a large skillet with non-stick cooking spray and sear the tenderloins off on a medium-high heat setting for a few minutes.
2. You're not trying to cook them, just lock in the natural juices and flavors.
3. While the pork is cooking, combine the ingredients for the bbq sauce in a medium sauce pan.
4. Bring the mixture to a low boil, stirring occasionally.
5. Remove from the heat and set aside to allow to cool slightly.
6. If you cook this sauce more than an hour or two before serving, you will want to store it in a sealed container in the refrigerator until ready to use.
7. Combine the vinegar, hot sauce and liquid smoke in a slow cooker.
8. Transfer the pork into the crock pot as well, cover and cook on high for 4-6 hours or low for 6-8 hours.
9. Once the pork is done cooking, it should be fork-tender.
10. Remove the pork from the crock pot and discard the remaining liquids.
11. Shred via your method of choosing, whether with two forks.
12. Top with BBQ sauce and serve on buns

bun, ingredients, tenderloin, apple cider vinegar, hot sauce, liquid smoke, salt, bbq sauce, yellow mustard, molasses, honey, apple cider vinegar, chili powder, cayenne, onion powder, garlic, salt

Taken from www.epicurious.com/recipes/member/views/crockpot-bbq-mustard-pilulled-pork-52847201 (may not work)