1 pound pork tenderloin
1 cup ketchup
2 tablespoons plus 1 and 1/2 teaspoons brown sugar
2 tablespoons plus 1 and 1/2 teaspoons cider vinegar
1 tablespoons plus 1 and 1/2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper. Pour over pork. Cover and cook 4-5 hours on low or until meat is tender. Remove meat and shred with two forks. Return to the slow cooker; heat through and set the slow cooker on ‘keep warm’.
I serve this over sliced toasted cibatta topped with cole slaw.