(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.
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
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