Quote:
Originally Posted by Billy L-bach
I know it is a lazy way of doing business... but I have been using a crock pot for my BBQ needs for several weeks. With retirement transition, job searching, and the effort to finish my degree before my final retirement date has consumed every last moment of my time...
(Well, except for the time I have allocated for surfing this god awful black hole of a bulletin board)
I take a nice pork tenderloin and give a good rub - then I put it in a crock pot with a couple tablespoons of liquid smoke, a 1/4 cup of apple cider vinegar, and a 1/4 of garden variety BBQ sauce.
I go about my day and come back a few hours later to shred it into a pot full of pulled pork. It isn't on the grill, but damn it is so good on a bun with some cole slaw.
I have done the same thing with chicken but instead of a bun and BBQ sauce I season it for shredded chicken fajitas and wrap it up in a warm flour tortilla with some feta cheese and some Pico de Gallo
...it would be much nicer to hang out by the grill with a cold road soda but I dont have the time right now
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That's probably the best way to do a pork tenderloin, I have done them on the smoker and if you are not vigilant you will over cook them and they will be dry. They also do not have the fat content of a shoulder or butt so they will never shred like pulled pork from those cuts.