Cut the tenderloin in half; place in a slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire, mustard and pepper; pour over pork. Cover and cook on low for 4-5 hours or until meat is tender.
Remove meat; shred with two forks. Return to the slow cooker; heat through. Serve on buns.
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 88 (17%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 77.1mg||24 %|
|Sodium 1289.2mg||44 %|
|Potassium 873.9mg||23 %|
|Total Carbohydrate 77.2g||23 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 75.2g|
|Protein 33.8g||48 %|
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Calories per serving: 528
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