Pulled Pork (Tenderloin)

Well our A/C is out and while I wait on maintenance in our now-80 degree apartment, I'm beginning to feel little bit like last night's dinner in the slow-cooker! First off, if I haven't said it before, a slow-cooker is the workweek's best friend. It may sound antiquated or just plain hard to lift from the bottom shelf of the pantry BUT it's worth it. And I've found a few recipes that work year-round, so you don't just have to lug it out in the winter.

So this was an Anne and Bobby creation last night and a first round attempt at making pulled pork for 2 from a pork tenderloin. BBQ aficionados will note that most pulled pork is actually pork shoulder, but we're not really trying to feed an army around here--so tenderloin it is. We had some hiccups BUT I've modified the following and it should be delicious, and perfect for homemade pulled pork sandwiches.

Pulled Pork (Tenderloin) Sandwiches

1 pork tenderloin (plain is preferred, followed by peppercorn) *Note* Plain pork tenderloin often comes in packs of 2, so be sure to freeze the other one. We made this from a frozen leftover and it took about a day and a half to thaw out.
1 bottle of your favorite BBQ sauce (we use and swear by Jack Daniels)
Chili Powder
Crushed Red Pepper
1 cup Bourbon (we use and swear by Four Roses)
1 cup water
1/2 cup honey

Pam your slow cooker. Pat the tenderloin down with a generous handful of chili powder. Regular blog readers might note Bobby and I like spicy food, but feel free to use less. Place tenderloin in the center of the slow cooker and sprinkle generously with crushed red pepper. Put honey in a microwavable bowl or Pyrex measuring cup, add Bourbon. Microwave for 30 seconds to thin out the honey, and stir well. Stir in additional 1/2 cup of BBQ sauce and pour over tenderloin. Rotate tenderloin in pan to ensure coating is all over. Pour the cup of water in the slow-cooker but not directly on the tenderloin (don't want all the seasoning to come off!) Cook on LOW heat for 6-6.5 hours. If you'll be home during the day, set the timer for 3 hours and rotate the tenderloin halfway through. It may look a little charred at the end, but once you take it out and begin forking it apart, it'll be perfectly done inside!

Strip the tenderloin apart with a fork (if the outside is tough use your kitchen scissors) and add to a toasted sandwhich or hamburger bun. Top meat with additional few tablespoons (or globs, whatever) of BBQ sauce. Serve with Mac & Cheese (1st blog recipe, or Velveeta) and a fruit salad and you're good to go!

I've already made tonight's dinner, but I'll post that tomorrow. I don't think people who like a good pulled pork sandwhich would sign off with "Bon Apetit!" Julia-Child-Style, so I'll leave you with a CHOW DOWN Y'ALL!