Monday, March 8, 2010

Shredded Pork


Shredded Pork

6-7 pounds pork tenderloin
sauce:
3 (8 oz.) cans tomato sauce
2 (8 oz.) cans el pato sauce (in the yellow can)
2 cups brown sugar
1 cup water

Mix together ingredients for sauce and pour over pork tenderloin in crock pot.  Cook on low for 8-9 hours.

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{cooks note}

I only had a 4 pound pork tenderloin so I halved the recipe...almost.  I used one 15 ounce can tomato sauce, one 8 ounce can of el pato sauce (I use this a lot in recipes for Mexican food), one cup of brown sugar and 1/2 cup water.  After I took the picture with the ingredients, I noticed I had measured out one cup of water.  I actually used 1/2 cup water.

This pork recipe is SO good!  We ate it with about 5 of our meals.  I made refried black beans, which we ate everyday last week with either lunch or dinner.  I made them the same as the refried beans recipe I have posted, but with black beans.  I also froze some of my meat so we could eat it this last weekend.  Make sure you reserve some of the juices, if not all, for when you freeze or keep for leftovers.  The juice is where it's at!

Place the pork tenderloin in the crock pot.

Pour the ingredients over the pork and let sit in the crock pot on low for 8-9 hours.  Shred and serve.

We served ours with corn tortillas, shredded cheddar cheese, tomatoes and sour cream.  Delicioso!


7 comments:

Andrea said...

yay! I've been waiting for a pork recipe.

Emily Ferrell said...

This is one of my favorite recipes. Great choice.

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Andrea said...

Candace, where do you buy El Pato sauce. I couldn't find it at Kroger today...

Candace said...

Andrea--

I just bought my el pato sauce at Kroger on Saturday. I know HEB doesn't have it. I'm almost positive Randall's has it. You have to look in the isle with the enchilada sauce/hot sauce. Hope this helps.

Andrea said...

OH I didn't check the salsa area which - oddly enough - isn't with the rest of the Mexican stuff.

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