Father's Day is on Sunday, so this week we'll share hearty, dad-friendly fare that you could serve dad on the big day. This recipe was a finalist in the food52 blog's recipe contest (www.food52.com).
2 large pork tenderloins, cut in half
1 1/2 cup cider vinegar
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1 bottle prepared BBQ sauce, or 2 cups of your favorite BBQ sauce recipe)
1/2cup yellow or brown mustard
1/3cup packed brown sugar, 1/2cup if you like a sweeter sauce
2 garlic cloves, smashed, or 2 teaspoons of bottled garlic
1 teaspoon cayenne pepper, or 1/2 teaspoon chili powder ( omit if you like sweeter sauce)
1. Place pork on bottom of large crock pot. Mix remaining ingredients in medium bowl, pour over pork. Cover and cook for 8 hours on low
2. Remove pork and set aside on cutting board. Remove sauce and set aside.
3. Using two forks, shred pork, place back in crock pot on warm. Add enough sauce to evenly coat.
4. Serve on rolls with cole slaw on top. Serve extra sauce for those who like drippy sandwiches.
COLE SLAW INGREDIENTS
1 bag of cole slaw mix
1/2cup reduced fat mayonnaise
2 tablespoons reduced fat milk
1 tablespoon white vinegar
1 tablespoon prepared mustard
1/2teaspoon Splenda or sugar
COLE SLAW DIRECTIONS
Place cole slaw mix in large bowl. In a smaller bowl, mix remaining ingredients, then blend into cole slaw. Cover and chill for at least 1 hour.