BROWSE THE COLGIN COOKBOOK

SOUTHERN BARBECUED PORK

Number of Servings: 6-8

Ingredients:
1 (2 to 3 lb.) pork tenderloin
1 tablespoon salt
2 tablespoon sugar
Black ground pepper to taste (2 teaspoons)
1 cup apple cider vinegar
1 cup catsup
1/8 teaspoon COLGIN NATURAL HICKORY LIQUID SMOKE
2 teaspoon crushed red pepper (or more to taste)

Instructions:
Trim all fat and silver skin from pork. Rub salt, sugar and black pepper over shoulder and place in crockpot or slow cooker. Add vinegar. Place in cooker and cook on low heat 10-12 hours. Shred or mince the meat with a fork. Strain the liquid and remove any fat from the surface. Add catsup, red pepper and a few drops of the liquid smoke to the reserved liquid. Mix with the meat and return all to the cooker. Leave lid off cooker and cook on low until the juice has cooked down to desired moisture. Adjust smoke taste and add additional liquid smoke to taste. Do not overcook or meat will get mushy. Serve on buns with coleslaw and hot sauce if desired.