I like to use pork tenderloin because I find it less fatty than other cuts that are normally used for pulled pork and the meat is just better quality in my opinion. I also like to use the Kraft brown sugar BBQ sauce, but you can use whatever kind of BBQ sauce you like. I find the sweetness of the brown sugar sauce is great for pulled pork.
About 3 lbs of pork tenderloin (I like to use 2 of the small pork tenderloins from Costco, they usually come in a package of 5).
1 bottle of Dr. Pepper (600 ml)
1/2 tsp of cinnamon
1/2 tsp garlic salt
1/2 tsp cumin
1 tbsp brown sugar
a couple sprinkles of salt
1 bottle of Kraft Brown Sugar BBQ sauce
10 - 12 buns of your choice (I like crusty buns or Cobbs chia buns)
Mix together the cinnamon, garlic salt, cumin and brown sugar.
Poke holes in the pork tenderloin with a fork down the length of each side. Then roll the pork tenderloins in the spice/sugar mixture coating all sides of each. Place the tenderloins in your crockpot and pour the bottle of Dr.Pepper overtop.
Cook the tenderloins on low for about 5 - 6 hours or until a meat thermometer reads 77 C.
Remove the tenderloins from your crockpot and place on a large cutting board. Drain the pop from the crockpot.
Shred your pork using 2 forks and then transfer the shredded meat back into the crockpot. Pour the BBQ sauce over the meat and mix thoroughly until meat is well coated. Set the crockpot to warm and cover.
1 bag of slaw mix
3/4 cup of mayo
1/3 cup sugar
A sprinkle of salt
1 tbsp white vinegar
1 tbsp honey dijon mustard
1/4 tsp celery seed
Mix together all the ingredients (aside from the slaw mix). Once thoroughly mixed, pour over the slaw and mix until the slaw is well coated.
Serve up the pulled pork on a bun topped with slaw and enjoy!!