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1 cup canned tomato sauce 1/2 cup ketchup 2 tbsp. plus 2 tsp. cider vinegar 2 tbsp. plus 2 tsp. brown sugar (lightly packed) 2 tsp. garlic powder 12 oz. raw lean boneless pork tenderloin, trimmed of excess fat 12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat 1/4 tsp. salt 1/8 tsp. black pepper 2 cups roughly chopped onion (about 1 large onion) Optional: crushed red pepper
To make the sauce, place tomato sauce, ketchup, cider vinegar, brown sugar, and garlic powder in a slow cooker. Stir until mixed. Season both types of pork with salt and pepper and add to the pot. Top with onion and lightly stir. Cover and cook until pork is fully cooked, on high for 3 - 4 hours or on low for 7 - 8 hours. Remove all the pork and place it in a large bowl. Shred each piece using two forks -- one to hold the pork in place and the other to scrape across the meat and shred it. Return the shredded pork to the slow cooker and mix well with the sauce. If you're serving a group, keep the slow cooker on its lowest setting, so the pork stays warm. Season to taste with crushed red pepper, if using. Yum time! MAKES 6 SERVINGS HG Alternative! To make this in the oven, bake it for 3 - 4 hours, covered, at 325 degrees. Yay!
*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark. |
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