• Cooking Time: 360-480
  • Servings: 5
  • Preparation Time: 10


I found this recipe on the internet & was so pleased that my son could enjoy the same dinner as the rest of the family! (minus the BBQ sauce) However, both my kids loved this & hope you do too!


  • 2 medium onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup low sodium chicken broth
  • 1 TB packed brown sugar
  • 1 B chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1 (4 1/2-5 lb) boneless pork tenderloin
  • 2 cups bbq sauce (optional)


  • Place the onions and garlic in an even layer in the slow cooker & pour in the stock or broth.
  • Combine the sugar, chili powder, cumin and cinnamon in a small bowl.
  • Pat the pork dry with paper towels.
  • Rub the spice mixture all over the pork & place the meat on top ofo the onions & garlic.
  • Cover & cook until the pork is fork tender, about 6-8 hours on high.
  • This is the point where I would shred the pork & feed it to my son. He doesn't not eat the BBQ sauce.
  • Turn off the slow cooker & remove the pork to a cutting board.
  • Set a fine-mesh strainer over a medium heatproof bowl.
  • Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker.
  • Set the strained liquid aside.
  • Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.
  • Return the shredded meat to the slow cooker, add the BBQ sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened.

Categories: Crock-pot  Gluten-Free  Low Sodium  Pork  Sandwich 

Author Credit: Christine Gallary

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