Having received a slow cooker for Christmas, and anxious to try it out, I picked up a nice big pork tenderloin roast at the grocery store this week. I typically roast these in my electric oven, but rarely have the patience to do so for longer than 2 hours. After all, it heats up the apartment and I have to keep an eye on it to ensure it doesn't dry out. Which is why I was excited about the slow cooker.
- 1 3.5-4 lb pork tenderloin roast
- 1 bottle beer (I used Red Stripe)
- 1/2 cup tangerine juice (you can use orange juice if not available)
- 1 red onion roughly chopped
- approx 2 TBSP Sriracha sauce
Liberally cover roast with Sriracha sauce, rubbing it all over the meat and place into 3.5 quart slow cooker. Add onions on top. Pour juice and beer over meat.
Cook on high for 6 hours, or low for 11-12 hours. Remove from cooker when done and shred with forks. If meat has cooled by the time you are done shredding, place in a glass dish with 2-3 TBSP of the liquid from the crock pot and heat at 350 until your desired temperatue for juicy shreds or under the broiler until your preferred level of crispness.
Serve with corn tortillas, cheese and sour cream.