approx. 16 sandwich rolls
2 pounds pork tenderloin (see procedure)
1/2 cup chicken broth (or water)
1/2 cup bottled barbecue sauce
for the spice rub: (see hints below)
2 Tbs chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/4 tsp ground cayenne
sesame seed buns as needed
cabbage coleslaw as needed
barbecue sauce as needed to dress each sandwich
Use a small mixing bowl to combine 2 Tbs chili powder with 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt and 1/4 tsp ground cayenne pepper and mix it up.
Trim the pork a little bit if it needs it, cut the tenderloins in half crosswise and use paper towels to pat them dry and then toss them with the spice rub until completely coated.
Next, add a splash of vegetable oil to a large heavy bottomed saute pan on medium high heat and brown the pork up all around.
Then add the pork to the slow cooker and add 1/2 cup of your favorite barbecue sauce to the saute pan and 1/2 cup chicken broth and swirl that around.
Add that to the slow cooker, turn the heat to high (or low) and put the lid on top.
That will take between 4 and 5 hours on high, or 6-8 hours on low, and you want it to be fork tender when it's done.
When the pork is done, take it out of the slow cooker and use two forks to shred it in a mixing bowl.
And then add it back to the liquid in the slow cooker and toss to coat.
Serve it up on the buns with a little more barbecue sauce and a spoonful of the coleslaw.
Use a premade Cajun blackening spice rub blend instead of making your own.
Keep shredded pulled pork in slow cooker on "warm" setting after cooking.
You can shred the pork right in the slow cooker instead of transferring it to a mixing bowl to do the job.