Ingredients
12
12 servings
- •¼ cup brown sugar
- •2 tablespoons kosher salt
- •2 tablespoons paprika
- •1 tablespoon black pepper
- •1 teaspoon dried thyme
- •2 teaspoons ground coriander
- •1 tablespoon dry mustard
- •2 teaspoons fennel seed, crushed
- •2 teaspoons garlic powder
- •1 (3 pound) pork tenderloin
- •1 (28 ounce) can RED GOLD® Crushed Tomatoes
- •1 (14.5 ounce) can RED GOLD® Diced Tomatoes
Instructions
- In a small bowl combine all the spices. Rub the pork with about 6 to 8 tablespoons of the dry mixture; reserve the rest. Wrap the pork with plastic and refrigerate overnight.
- Place the pork, fat side up in a slow cooker. Add the crushed tomatoes and diced tomatoes. Cover and cook on low for 8 hours.
- Remove pork and shred with two forks. Add pan juices as needed to keep pork moist.
Nutritional Facts
Per 12 servings
- Calories: 161
- Carbohydrate: 13g
- Fat: 3g
- Fiber: 2g
- Protein: 20g
- Sugar: 9g
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