Blackthorn

BBQ Pulled Pork

Ingredients

4.5 to 5 lbs - Pork Tenderloin
2 - Medium Onions (or one large)
1 can - Coke
1 28oz - Montgomery Inn BBQ Sauce
1 28oz - Sweet Baby Ray’s BBQ Sauce – original
5 tsp - Liquid Smoke (1 tsp per pound of pork)
To taste: - Coarse Grind Black Pepper
- Dried Crushed Thyme
- Onion Salt
- Red Cayenne Pepper

Preparation

• Season pork with black pepper, thyme, dusting of onion salt, and dusting of cayenne pepper (to taste so more if you like it warmer on the heat scale).
• Wrap in plastic and refrigerate 4hrs (dry marinade) – you can also skip this step if you need to get the pork in the crock pot.
• Slice onions to about ¼ thickness
• Line the bottom of a 5qt crock pot with one layer of onions
• Place pork in the crock pot on top of onions
• Cover pork with remaining onion slices
• Drizzle coke over onions and pork ensuring that pork is covered by at least ¼ “
• Set crock pot on low setting and cook at that temperature for 12-13 hours (onions will become nice and carmelized during cooking)
• Remove onions from top layer and reserve
• Drain juice from pork using turkey baster and discard
• Remove pork from crock pot carefully (it should start to fall apart)
• Remove onions from lower layer and reserve
• Rinse the crock pot free of any remains from coke, juice, etc.
• Place pork back into crock pot in small chunks and begin to separate it with a fork. It will string apart rather easily.
• Once pork is completely strung apart begin adding the Montgomery Inn Sauce slowly and gently working it in with reserved onions until the whole bottle is gone.
• Begin slowly and gently working in Sweet Baby Ray’s sauce until approximately 2/3 of the bottle is gone (or until it suits your taste). Also work in 5 tsp of liquid smoke.

This can be served on buns, or on toasted bread of almost any variety. It’s also good plain.

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