The tenderloin here gets cooked in apple cider and barbecue sauce for several hours until the meat is fall-apart tender. Then, shred the pork and coat it in some of the cooking liquid and more barbecue sauce. By swapping out the pork shoulder for pork tenderloin, you cut out about three quarters of the fat. Adding a generous helping of nutrient-packed cabbage slaw makes it even healthier and adds an appealing crunch.
Category: not set
Cuisine: not set
½ cup apple cider or apple juice
1 cup favorite barbecue sauce (divided)
2 cloves garlic (peeled)
1 medium red onion, (peeled and cut into 1/4-inch thick sl
1 pork tenderloin (about 1 1/4 lbs)
4 cups shredded green cabbage ((about ¼ of a large cabba
1 large apple (peeled and coarsely grated)
1 carrot (peeled and coarsely grated)
¼ cup apple cider vinegar
2 teaspoons sugar
Black pepper to taste
4 can find them!))
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