Ingredients
- 1 tbsp chili powder
- 1 tbsp paprika
- 6 ¾ lbs pork tenderloin (1 ⅔ lbs, 1 ⅔ lbs, 1 ⅔ lbs, 1 ⅔ lbs portions)
- 3 red onions
- 2 tbsp minced garlic
- 1 ½ cups chicken broth
- 6 sweet potatoes
- ¾ cup apple cider vinegar
- 3 cups barbecue sauce
- 6 green onions
- 3 cups arugula
Directions
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To do ahead:
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Step 1
In a small bowl, combine chili powder, paprika, salt and pepper. Rub all over pork tenderloin.
In this recipe- 1 tbsp chili powder
- 1 tbsp paprika
- 6 ¾ lbs pork tenderloin (1 ⅔ lbs, 1 ⅔ lbs, 1 ⅔ lbs, 1 ⅔ lbs portions)
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Step 2
Peel and thinly slice onion. Place in a slow cooker, along with garlic and chicken broth. Nestle pork tenderloin in the middle and cook on low 8 hours.
In this recipe- 6 ¾ lbs pork tenderloin (1 ⅔ lbs, 1 ⅔ lbs, 1 ⅔ lbs, 1 ⅔ lbs portions)
- 3 red onions
- 2 tbsp minced garlic
- 1 ½ cups chicken broth
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At mealtime:
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Step 3
Preheat oven to 400 degrees F. Place sweet potatoes on a foil-lined baking sheet and poke each a fork several times. Bake 45 minutes, or until tender.
In this recipe- 6 sweet potatoes
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Step 4
Remove pork tenderloin from the slow cooker and transfer to a cutting board. Add apple cider vinegar and barbecue sauce to the liquid in the slow cooker and cook uncovered on low 30 minutes more. Meanwhile, shred pork into bite-sized pieces.
In this recipe- 6 ¾ lbs pork tenderloin (1 ⅔ lbs, 1 ⅔ lbs, 1 ⅔ lbs, 1 ⅔ lbs portions)
- ¾ cup apple cider vinegar
- 3 cups barbecue sauce
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Step 5
Cut each sweet potato lengthwise down the middle. Top each half with pulled pork and drizzle with slow cooker sauce. Thinly slice green onion and sprinkle on top, along with arugula.
In this recipe- 6 sweet potatoes
- 6 green onions
- 3 cups arugula
To freeze, pack individual portions in freezer-safe containers with as little empty space as possible. Cover tightly and keep frozen up to 3 months.