This was not supposed to be pulled pork. It was supposed to be pork tenderloins with an apple sauce. But after 7 hours in the crock pot, the pork literally fell apart. So I (carefully) removed the meat, pureed the sauce until smooth, returned the meat, pulled it into shreds using two forks and then mixed everything together. I served it with baked sweet potatoes and it was unusual, but delicious.
The original recipe did not appear (to me) to have enough fluids considering the long cooking time and amount of meat, so I tripled everthing. This gave plenty of sauce and ensured that the meat did not dry out or burn while cooking.
Ingredients: (serves 4)
- 1 – 1.5 kg pork tenderloin
- 2 large apples, peeled, cored and chopped
- 3/4 cup applesauce
- 1 bunch spring onions, sliced thinly (I actually forgot to add these, but I don’t think it detracted from the taste!)
- 3 tablespoon brown sugar
- 3 tablespoon balsamic vinegar (or cider vinegar; I used apple cider vinegar)
1. Trim any excess fat off the meat. Place in the crock pot and add all the other ingredients; mix together.
2. Cook for 7-8 hours on Low. Remove the meat, purée the sauce until smooth, return the meat, pull it into shreds using two forks and then mix everything together.
If you do not have a crock pot, you could cook this in a heavy casserole dish (with a lid) or a Dutch oven in your oven on a low temperature (say around 160 degrees C) for the same amount of time, checking after about 4-5 hours (I have not tried this, so cannot be sure of exact cooking times).