Pulled Pork Tenderloins with Vidalia Onion BBQ Sauce

Your slow cooker transforms pork tenderloin into moist and tender meat ready for shredding! Serve it as part of a BBQ platter with pickles and corn bread, or pile it on a soft bun topped with coleslaw for a delightfully messy sandwich. And, besides this recipe, use the BBQ sauce to slather on chicken or even a hamburger.
(serves 8 - 1 cup each)

Pork Tenderloins:
2 med. sweet onions, preferably Vidalias, sliced
2 lb. pork tenderloins, trimmed
1 t. freshly* ground black pepper
2 cups Vidalia Onion BBQ Sauce (recipe follows)

BBQ Sauce: (makes 2 cups)
1 T. canola oil
2 med. sweet onions (about 1 lb.), preferably Vidalia, grated
2&1/2 cups ketchup
1/2 cup unfiltered* cider vinegar (like Bragg's* or Trader Joe's*)
1/4 cup honey
2 T. freshly squeezed* lemon juice
2 T. Worcestershire sauce
2 T. Dijon mustard
1/2 freshly* ground pepper
Pinch of cayenne pepper, or to taste

To make the sauce: Heat oil in a large saucepan over med. heat. Add onion and cook, stirring often, until translucent, 3-5 min. Add the res of the ingredients. Bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, stirring occasionally, for 30 min. Let cool completely and refrigerate for up to 5 days or freeze for up to 3 mo.

To make the tenderloins: Place onions in a 5-6 qt. slow cooker. Add pork, season with pepper, and top with sauce. Cook on high for 4 hours or low for 8 hours. Using 2 forks, shred and pull the pork into strips. Stir the pork into the sauce, and serve from the slow cooker.

Really look around outside and revel in God's handiwork and beauty!

Love,

Chef Machete Milletti