1 cup canned tomato sauce
1/2 cup ketchup
2 tablespoons, plus 2 teaspoons cider vinegar
2 tablespoons, plus 2 teaspoons lightly packed brown sugar
2 teaspoons garlic powder
12 ounces raw, lean boneless pork tenderloin, trimmed of excess fat
12 ounces raw, boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
Salt and freshly ground black pepper
2 cups roughly chopped onion
Crushed red pepper, optional
Serving suggestion: Light sandwich buns and rinsed deli cole slaw
To make the sauce: Place the tomato sauce, ketchup, cider vinegar, brown sugar, and garlic powder in the crock pot. Stir until mixed. Season both types of pork with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pot. Top with onion and lightly stir.
Cover and cook until pork is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours.
Remove all the pork and place it in a large bowl. Shred each piece using 2 forks: one to hold the pork in place and the other to scrape across the meat and shred it. Return the shredded pork to the crock pot and mix well with the sauce.
If you're serving a group, keep the crock pot on its lowest setting, so the pork stays warm. Season with crushed red pepper, if using. Yum time!
Alternatively, recipe can be baked in a preheated oven, covered, at 325 degrees F for 3 to 4 hours.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.