Crockpot Pulled Pork and Sauteed Squash

 Recipe adapted from here.

2.5 lb boneless pork loin roast center cut, trimmed of fat

2 tsp red wine vinegar

2 tsp mesquite liquid smoke

1 tsp garlic powder

1 tsp sea salt

Barbecue Sauce ( I used Stubb's and it's the best!)

Directions:

Place pork in crockpot and season with salt, vinegar, garlic powder, and liquid smoke. Cover and set to high for 6 hours. Remove pork and transfer onto a large plate. Reserve all liquid. Shred pork and put back into slower with 3/4 cup reserved liquid and barbecue sauce. Cook on high one more hour.

 Enjoy!

3 oz pork is about 5 points + (Make sure you calculate your sauce, though.)

 I made sauteed squash to go with the sandwiches and it's the perfect side dish for it! 

Ingredients:

Yellow Squash, sliced

Diced Onions (I used frozen.)

2 tbsp butter

Heat skillet and add butter. Add sliced squash and onion. Cook, stirring occasionally until squash browns. 

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Apple Rosemary Pork Tenderloin

Ingredients:

• 4 teaspoons dried rosemary
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried marjoram
• salt and pepper to taste
• 3 pounds pork tenderloin
• 1 (12 fluid ounce) bottle hard apple cider
• water
• 3 Granny Smith apples, cored and cut into 1 inch pieces
• 1 large red onion, cut into 1 inch pieces
• 5 tablespoons brown sugar
• 1/3 cup all-purpose flour
• 3/4 cup maple syrup

Directions:

1. In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
2. Preheat oven to 325 degrees F.
3. Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
4. In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 160 degrees F. Transfer roast, apples, and onion to a serving platter.
5. For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
6. Slice roast, and serve with gravy.

More about → Apple Rosemary Pork Tenderloin