- 1 (2 pound) package pork tenderloin, fat trimmed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon vegetable oil
- 2 cups water
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons minced garlic
- 3 dashes hot pepper sauce
- 1/2 cup mayonnaise
- 3 tablespoons white vinegar
- 1/2 teaspoon garlic powder
- 1 pinch lemon pepper, or to taste
- 1 pinch cayenne pepper, or to taste
- Season pork tenderloin with salt, black pepper, and 1/2 teaspoon cayenne pepper.
- Heat oil in a skillet over medium-high heat; fry pork in hot oil until browned on all sides, about 10 minutes. Transfer meat to a slow cooker. Add water, brown sugar, cider vinegar, Worcestershire sauce, garlic, and hot sauce.
- Cook on Low for 7 hours. Remove tenderloin to a platter and drain cooking liquid, reserving about 1/2 cup. Shred pork and return to slow cooker. Add enough reserved liquid to moisten meat.
- Whisk mayonnaise, white vinegar, garlic powder, lemon pepper, and 1 pinch cayenne pepper together in a bowl. Serve mayonnaise sauce with shredded pork.
04/27/2018
recipepes.com
Sam's Favorite Pulled Pork, recipe
PT15M
PT1H
5
455 calories
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