Cooking
(3-4 quart crockpot or stovetop): Thaw completely in fridge. CROCKPOT: Place pork and apple juice in crockpot. Cover & cook on Low 7-8 hours. Shred pork using 2 forks. STOVETOP:  Cut each tenderloin into 4 pieces. Place in a covered pot & pour in apple juice; tenderloin should be mostly submerged (add up to 1/4 c water). Simmer, covered, 20 min. or until pork is just cooked through and tender. Remove pork to a cutting board; let stand 5 min. Increase heat to medium high & cook liquid until reduced, about 5 min. Shred pork with 2 forks into large chunks & return to pot. Simmer & stir 5 min.

BOTH: Toast Belgian waffles (included) until crispy. Top with pulled pork & a dollop of apple sauce. Suggested Sides: Salad with a light vinaigrette.

Ingredients
Pork tenderloin, apple sauce, apple juice, olive oil, granulated onion, garlic powder, ground ginger, allspice, thyme, dry mustard, ground cloves, paprika, cumin, sugar, salt, pepper, cayenne, Belgian waffles