Well, I don't own a crock pot at the moment. During our various moves, the ceramic liner cracked. But today is finally a cool fall day, so using the oven was ideal.
My local supermarket had a HUGE deal on pork this week. I bought a 4.92 lb. pork tenderloin for only $13.23 (reg. price around $23). Always keep a look out for great deals, folks.
I decided to make my own sauce as well, seeing how one of the first ingredients on a bottle of BBQ sauce at the store is HIGH FRUCTOSE CORN SYRUP. Yuck. That doesn't even sound appealing.
You'll find that the main base for the sauce is ketchup. However, I buy the 'simple blend' which only has tomato paste, salt, vinegar, spices and sugar. It tastes amazing and it's so much better for you. (Again, no HFCS.) I'm pretty sure not many BBQ sauces call for teriyaki marinade, but it's so incredibly good on just about everything. (Kinda like Sriracha.)
Enjoy!
Ingredients:
1 - 5 lb. pork tenderloin (with bones)
1 medium onion, halved and sliced thinly
Extra virgin olive oil
garlic salt
black pepper
Sauce:
1 1/2 cup ketchup (organic or simple blend)
1/2 cup Kikkoman's Teriyaki Sauce / Baste
4 tablespoons Worcestershire sauce
2 tablespoons local honey
1 teaspoon chili powder
1 teaspoon garlic powder
1 tablespoon Weber's Barbecue seasoning
Deglaze:
1 bottle of your favorite Lager (I used Samuel Adams' Boston Lager)
Preheat the oven to 400. Spray a glass casserole dish with olive oil. Place the tenderloin bone side down in the dish. Drizzle the olive oil over the roast. Sprinkle the garlic salt and black pepper over the loin. Add in the sliced onions. Cover the dish with heavy duty aluminum foil, sealing it well. Place it in the oven and bake for 1 hour.
While the tenderloin cooks, begin making the sauce. Heat a medium sauce pan on medium-high heat. Combine all of the ingredients in the pan and stir well. Bring the sauce to a simmer and let it cook on low for 10- 15 minutes.
After an hour, remove the loin from the oven. Remove the foil and pour your lager over the tenderloin. Using a spoon, try to stir and get all of the onions and juices mixed with the beer. Pour the sauce over the tenderloin. Recover the dish with foil and place it back in the oven. Bake for 2 more hours.
Remove the tenderloin from the oven. Take off the foil and place the tenderloin on a cutting board or large plate. Let the meat rest for 15 minutes. Once it's cool enough to touch, use two forks (or your fingers) to pull apart the tenderloin. Make sure to get all of that good meat between the ribs. Discard the bones and return the shredded pork to the casserole dish. Stir the meat into the sauce. Serve on kaiser rolls immediately.
Serves 20 people. (At least.)