Crock Pot Pulled Pork with Honey Mustard Sauce

 

Howdy everyone! Sorry, it’s been so long since my last post. I got busy doing some guest posts which are coming soon to a couple of health blogs. I’ll share the details once they are live. Anyway, tonight I’m going to share a new recipe that turned out very differently than anticipated, but in a good way. I found a recipe for pork tenderloin in a Crock Pot and it looked very fancy and sophisticated – two things I am not. Sure enough, five hours into the cooking, I realized I made some damn fine pulled pork that would go perfectly with a summer picnic. I decided to turn this into a sandwich and enjoy the leftovers for lunch for a few days. So let’s get crockin’!

Crock Pot Pulled Pork with Honey Mustard Sauce
Crock Pot pulled pork goodness.

Ingredients:

  • Approx 2 pounds of pork tenderloin
  • A pinch of salt and pepper
  • 1 garlic clove, minced
  • 4 tablespoons of Dijon mustard
  • 2 tablespoons of honey
  • 2 tablespoons of brown sugar
  • 1 tablespoon of apple cider vinegar
  • 1/2 teaspoon of oregano leaves
  • 1 tablespoon of corn starch
  • 1 tablespoon of water

What to do:

Wash and trim the pork of excess fat. Yeah, ew. Sprinkle the pork with a light amount of salt and pepper and place in the bottom of the Crock Pot. Combine the garlic, mustard, honey, brown sugar, vinegar and oregano in a small bowl and stir. Pour the mixture over the pork. Coat the pork thoroughly on all sides. Cook on low for 5-6 hours.

Once it’s cooked, remove the pork and set aside momentarily. Combine the corn starch and water in a bowl and pour into the sauce mixture still in the Crock Pot. Cook on high for a couple of minutes until the sauce thickens a little. Pull the pork apart and combine with the sauce. Serve in a sandwich!

Review:

I love this! For once I didn’t overcook the pork tenderloin so it was actually juicy and flavorful and not overly chewy. I love the honey mustard sauce – it has a great flavor. I’d make this again only next time in the summer!

Recipe adapted from southerfood.about.com

What do you think?