Place tenderloin in slow cooker (crock pot) and add water, honey mustard and 1 cup of hickory smoked bbq sauce. Cook on high for 8 hours.
After cooking for 8 hours, remove the pork tenderloin and place in a bowl to cool.
After cooling, pull the pork apart into shredded pieces as much as possible.
Add 1 cup of the broth that you cooked the pork tenderloin in and 1 cup of hickory smoked bbq sauce to the bowl of shredded pork and stir.
Place 6-8 bread slices on baking sheet and toast on 350 for 5 minutes.
Remove the bread and use tongs to place the pork tenderloin on each slice of bread.
Shave pecorino cheese on top of the pork tenderloin and toast on 350 for 5 minutes.
Ready to serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (236g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 24 (26%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 48.5mg||15 %|
|Sodium 45.3mg||2 %|
|Potassium 300mg||8 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 15.4g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 91
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