Pulled Pork BBQ:
- 3 to 3-1/2 lbs. pork tenderloin
- 1/2 c. ketchup
- 1/3 c. apple cider vinegar
- 1/4 c. brown sugar
- 1/4 c. tomato paste
- 2 tbsp. paprika (smoked paprika preferred, but regular is fine)
- 2 tbsp. Worcestershire sauce
- 2 tbsp. mustard (yellow preferred, but use what you have)
- 1-1/2 tsp. salt
- 1-1/4 tsp. pepper
Place the pork in a crock pot coated lightly with cooking spray. In a small bowl, mix the remaining ingredients to make a sauce. Pour the sauce over the pork. Cook on low for 8 - 10 hours, or high for 3 - 5 hours, depending on your crock pot. Remove pork and let rest for 15 minutes. Using 2 forks, pull the meat apart into shreds. Bring the sauce to a boil. Then add the pork back into the sauce. Serves 10 to 12.
Cole Slaw:
- 6 c. shredded cabbage with carrot shreds mixed in
- 1 c. mayonnaise
- 2 tbsp. sugar
- 2 tbsp. vinegar
- 1 tsp. mustard
- 1/2 tsp. celery salt
In a small bowl, mix the mayo, sugar, vinegar, mustard, and celery salt. Pour over the shredded cabbage and mix well. Serves 12 to 14. This recipe comes from:
From Amish and Mennonite Kitchens by Phyllis Pellman Good.