Slow Cooker Sage And Apple Shredded Pork
This pork recipe is lean, delicious and a great alternative for when you are sick of chicken! The apples provide a delicious sweetness.
Slow Cooker Sage And Apple Shredded Pork
I love this recipe so much because it's unique, exciting and of course healthy. We can only have so much chicken on our rotation until we get sick of it and pork tenderloin is a great substitute! For the sauce, I basically make my own BBQ dressing. I searched everywhere for a barbecue sauce that was low sugar and not filled with chemicals and I couldn't find any. So I decided to make my own and the product was delicious! Just a heads up with this recipe-- it contains fruit and vegetables which are best put in when there is about 1-2 hours left of cooking time. Sometimes I cook things overnight but that wouldn't work in this situation since it would only cook 6 hours and then you have to add the fruit.
Ingredients
- 2.5-3 lbs Pork Tenderloin
- 1 White Onion, Diced
- 1 tbsp Fresh Sage Leaves, Chopped up
- 1 tsp Salt (or to taste)
- 1 Red Apple, Chopped up into cubes i like Gala or any that is that mixture of red and green color
- 1 cup Brussel Sprouts, Halved
Healthy Barbecue Sauce
- 6 oz Tomato Paste
- 2 tbsp Apple Cider Vinegar
- 4 tbsp Worcestershire Sauce
- 1/2 tsp Garlic Powder
- 1 tbsp Sugar preferably Brown Sugar but any is fine
- 1/2 cup Water
- 1 tsp salt, or to taste
Instructions
- Let's make the sauce first. In a small mixing bowl, add your tomato paste, Worcestershire sauce, vinegar, garlic powder, sugar and water. Mix well.
- In your slow cooker, add your pork tenderloin, white onion, sage and salt.
- Add in your barbecue sauce. With a pair of tongs, mix the pork well into the sauce, flipping it around until all sides have sauce on them.
- Cook for 6 hours on low.
- After 6 hours, add in your apple and brussel sprouts. Cook for 2 more hours on low.
- Recommended to serve over some wild rice!