Ingredients
- A quarter cup of rich brown sugar
- Two tablespoons of savory kosher salt
- Two tablespoons of aromatic paprika
- One tablespoon of bold black pepper
- One teaspoon of fragrant dried thyme
- Two teaspoons of flavorful ground coriander
- A tablespoon of pungent dry mustard
- Two teaspoons of crushed fennel seed
- Two teaspoons of aromatic garlic powder
- A three-pound pork tenderloin
- A can of RED GOLD® Crushed Tomatoes, 28 ounces
- A can of RED GOLD® Diced Tomatoes, 14.5 ounces
Step 1
Mix a medley of spices in a petite bowl to create a flavorful blend. Gently massage the pork with 6 to 8 tablespoons of this aromatic mix, saving the remainder for later use. Let the pork snugly rest in the fridge overnight, wrapped in plastic for optimal marination.
Step 2
The following day, nestle the pork in the slow cooker with the fatty side facing upwards. Pour in the crushed and diced tomatoes to envelop the meat in a luscious bath of flavors. Cover the slow cooker and let the ingredients mingle and simmer on a low setting for a leisurely 8 hours.
Step 3
Once the pork emerges tender and succulent, take it out and expertly shred it using two forks. For a juicy finish, incorporate the pan drippings as necessary to maintain the moisture level of the pork.
Extra Tips & Suggestions
- 1. Keep your pork shoulder in the coldest part of the fridge, wrapped tightly in plastic wrap to prevent any air from getting in and drying it out.
- 2. For longer storage, consider freezing your pulled pork in individual portions in airtight containers or freezer bags. This way, you can defrost only what you need for a quick and easy meal.
