With Spring here, and summer closely on its way, I thought sharing this delightful recipe was in order. It’s a perfect dish for summer barbeques or potlucks. Furthermore, this recipe is perfect for a slow cooker but equally good as a roast in the oven.
I would consider this recipe to be a mild spice level, equal to most B.B.Q sauces out on the market. However, if you are concerned with the spiciness, half the chili powder. Conversely, if you want more spice, and more chili powder and/or add red chili pepper flakes to give it more of a kick.
The Whisky adds a smokey and spicy flavour to the dish. Depending on what type of Whisky you prefer, this may vary. If you don’t have Whisky on hand or prefer not to add it for any reason, apple juice is an excellent alternative.
The coleslaw I featured in my Burrito recipe, linked here: Burritos is a perfect pairing for this. Along with a simple potato salad or on a bun.
What you need:
- 1 lb pork tenderloin or preferred cut.
- 4 cloves garlic, smashed
- 1 small cooking onion, diced
- 1 tomato, diced
- 1/2 cup Whisky
- 1 tbsp Worchestershire Sauce
- 1/2 Tbsp Brown sugar
- 2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp Paprika
- 1/2 tsp Salt
What you need to do:
Place all ingredients, minus the tenderloin into a slow cooker and cook on low for 5 hours. Pork will shred easily with a fork when done.
If you don’t have a slow cooker, place all ingredients in casserole dish with a tight-fitting lid. Cook at 200 degrees Fahrenheit for 1.5 hours. Cook until an internal temperature of 145-160 F is achieved. Let rest for 10 min, and cut thinly. Return to casserole to soak up juices.
Serve, and enjoy!
**** oven time may vary depending on oven.****