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1
For the pulled pork:
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2
1.
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3
Spray the inside of a crock pot with cooking spray.
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4
2.
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5
Trim most of the fat from the pork tenderloin roast.
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6
3.
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7
Place pork roast in the crock, and cover top with aluminum foil.
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8
4.
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9
Put the lid on the crock and wrap any foil hanging out from under the lid around the top of the lid.
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10
5.
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11
Cook on low for 6-8 hours.
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12
6.
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13
Remove lid and foil.
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14
7.
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15
Shred pork roast by piercing roast with two forks near each other, then pulling forks away from each other in opposite directions.
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16
(Thus, pulled pork.)
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17
Repeat until all pork has been shredded.
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18
8.
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19
Once pork is shredded, stir into any juices in the crock.
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20
9.
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21
Pour on BBQ sauce, and stir to combine.
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22
Add more or less sauce and salt and pepper, to taste.
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10.
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24
Serve on toasted buns, with coleslaw and cheese on top, if desired.
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25
For the cole slaw:
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26
1.
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27
Juice a lemon into a small bowl, to measure 3 tablespoons.
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28
2.
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29
Whisk salt, pepper, cumin, and minced garlic into the lemon juice.
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30
3.
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31
Slowly drizzle the olive oil into the lemon mixture, whisking briskly to emulsify the oil in the dressing.
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32
4.
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33
Place shredded cole slaw mix in a large bowl.
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34
5.
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35
Pour dressing over the cole slaw mix and toss well to coat.
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36
6.
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37
Cover and let stand for at least an hour before serving.
