BBQ Shredded Pork

This recipe is simple, requires little attention, and has little clean up.  Even Lizzie said she liked it and that's saying something.

Ingredients:

• 3-4 lb. pork tenderloin (or pork shoulder)
• 1 yellow onion
• 2 cloves of garlic (optional)
• 10 oz vegetable broth
• salt, pepper
• Barbecue sauce

Equipment:

• Crock Pot
• Sharp Knife
• Cutting Board

1.  Slice onion into rings and roughly chop the garlic.
2.  Open tenderloin rinse with water and pat dry.
3.  Lightly salt and pepper tenderloin.
4.  Place tenderloin in crock pot.  Throw onions and garlic on top. 
5.  Pour about 10 oz of vegetable broth in the crock pot. (It does not need to cover the tenderloin.)
6.  Turn crock pot on low for 8-9 hours OR on high for 6-7 hours.
7.  Once cooked, remove pork and shred with two forks.  If not eating immediately, reserved a couple of ladle fulls of the broth.  Toss the rest along with the onions and garlic.
8.  Lightly chop, if desired, and return to crock pot. 
9.  Pour 1/3 to 1/2 of the bottle of barbecue sauce on the pork and toss.  This should be enough to cover the pork without soaking it.  That way you can add some to your actual sandwich.  If using, add the reserved broth.
10.  Serve on warmed baguette or sandwich rolls with pickles (gave it a nice crunch) and side of steamed broccoli.


SHOPPING LIST

• 3-4 lb. pork tenderloin (or pork shoulder)
• 1 yellow onion
• 1 head of garlic
• 1 quart low sodium vegetable broth* (Pacific brand--sold in the soup aisle)
• 18 oz bottle of Barbecue sauce (Bull's Eye Brand**)
• sliced dill pickles
• whole wheat baguette OR whole wheat sandwhich rolls OR whole wheat sandwhich bread
• frozen broccoli (the kind that steams in the microwave)

* Put the rest in the freezer.

** This kind of bbq sauce has no high fructose corn syrup in it. We used the Kansas City Style, but they also make a Memphis and an Original. Any of those are fine.