We didn’t eat pork in my home when I was growing up, but I have special memories of my Nan making roast pork when we would visit and I have developed a soft spot for it. I created this recipe because I love the tenderness of pulled pork, but didn’t want barbeque. It is a new Autumnal spin on my favorite grilled tenderloin recipe that I make in Summer.
2 lbs pork loin or tenderloin
1 sweet onion, thinly sliced
2 cloves garlic, crushed
1 tablespoon spicy brown mustard
1 tablespoon maple syrup
1/2 teaspoon salt
1 bottle hard cider (I used Woodchuck)
Add all ingredients (except pork) to a crock pot and mix well. Add pork and coat in the mixture. Cook on low for 8 to 12 hours, shred and enjoy!
P.S. I made white rice because of concerns about arsenic levels being highest in brown rice. Has anyone else heard this? Even the organic varieties are at risk!