Cook the pork tenderloin in a crock pot.
Place the chipotle pepper in a small bowl; cover with hot water and let stand for 5 minutes. Drain; remove the stems and seeds. Coarsely chop the chipotle. Set aside.
In a non-stick frying pan over high heat, sear the whole tenderloin on all sides, about 5 minutes. Remove from the heat and season with the black pepper and red pepper.
In a small saucepan over medium heat, combine the onions and the oil and cook for 5 minutes. Add the garlic and cook for 1 minute more. Add the barbecue sauce, ketchup, water, maple syrup and the chipotle. Bring to a boil and simmer for 10 minutes.
Place the tenderloin in a crock pot and top with 1/4 of the sauce.
When the tenderloin is cooked, heat the remaining sauce in a sauce pan. Shred the pork using 2 forks. Add the "pulled" pork to the remaining sauce and heat through.
Serve on buns.
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 72 (22%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 3.4mg||1 %|
|Sodium 455.8mg||16 %|
|Potassium 291.3mg||8 %|
|Total Carbohydrate 52.9g||16 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 49.7g|
|Protein 10.4g||15 %|
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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: 321
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