Ingredients
6
6 servings
- •1 (2 pound) package pork tenderloin, fat trimmed
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •½ teaspoon cayenne pepper
- •1 teaspoon vegetable oil
- •2 cups water
- •½ cup brown sugar
- •¼ cup apple cider vinegar
- •2 tablespoons Worcestershire sauce
- •2 teaspoons minced garlic
- •3 dashes hot pepper sauce
- •½ cup mayonnaise
- •3 tablespoons white vinegar
- •½ teaspoon garlic powder
- •1 pinch lemon pepper, or to taste
- •1 pinch cayenne pepper, or to taste
Instructions
- Season pork tenderloin with salt, black pepper, and 1/2 teaspoon cayenne pepper.
- Heat oil in a skillet over medium-high heat; fry pork in hot oil until browned on all sides, about 10 minutes. Transfer meat to a slow cooker. Add water, brown sugar, cider vinegar, Worcestershire sauce, garlic, and hot sauce.
- Cook on Low for 7 hours. Remove tenderloin to a platter and drain cooking liquid, reserving about 1/2 cup. Shred pork and return to slow cooker. Add enough reserved liquid to moisten meat.
- Whisk mayonnaise, white vinegar, garlic powder, lemon pepper, and 1 pinch cayenne pepper together in a bowl. Serve mayonnaise sauce with shredded pork.
Nutritional Facts
Per 6 servings
- Calories: 350
- Carbohydrate: 21g
- Fat: 19g
- Fiber: 0g
- Protein: 24g
- Sugar: 19g
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