My toughest critics

My toughest critics

Thursday, September 15, 2011

Old Faithful

The Captain absolutely loves this recipe. My whole crew does. Super easy and the taste can very each time depending on which beer and BBQ sauce you use. This is a 10 out of 10! We often use leftovers over baked potato with cheddar...Yummo.

1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
1.Place the pork tenderloin in a slow cooker; pour the beer over the meat. Fill beer can up half way with water, pour that in slow cooker. Add 1 bottle of bbq sauce (thick style like Sweet Baby Rays). Cover and cook on low until well cooked and the pork shreds easily with a fork, 6 to 7 hours. Serve over hamburger buns.

NOTE: there will be extra liquid....I usually take a slotted spoon and place the pulled pork on the buns and drizzle some of the liquid over it.

SECOND OPTION-cook the pork in just the beer and water. shred pork and mix with bbq sauce. discard beer water. This makes a thicker bbq pork with a more bbq taste...a little less beer taste.

Recipe from

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