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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 321 | ||
Calories from Fat: 72 (22%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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