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SERVES: 4 | ACTIVE TIME: 15 MIN | SLOW COOKER RECIPE
INGREDIENTS
BBQ Sauce:
- 1 can tomato sauce
- 1 Tbsp apple cider vinegar
- 1 tsp garlic salt
- 2 tsp onion powder
- 1/4 cup honey
- 1 tsp cumin
- 1/2 tsp chipotle chili powder
- 1 tsp cinnamon
Pulled Pork:
- 1 lb pork tenderloin
- 1 red onion, diced
- 3 bell peppers, diced
- 4 cups kale, chopped
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 2 (8-oz) polenta tubes
- Avocado, cilantro, & lime
PREPARATION
- Pulled Pork: Add pork tenderloin + all BBQ sauce ingredients to slow cooker. Cook on high for 5-6 hours or on low for 8-10 hours. When finished, shred the pork tenderloin using two forks pulling in opposite directions. Mix meat back in with the sauce and continue cooking uncovered, on low, for another 30 minutes while you prepare the rest of the meal.
- Veggies: Sauté onion, peppers, kale and garlic in olive oil on stove top over medium-high heat until tender and aromatic. Add salt and pepper to taste.
- Polenta: Slice polenta into 1/2″ thick slices. Each serving needs ~3 slices, 12 slices total. In a skillet over medium-high heat, warm polenta for several min on each side until soft (do this in the same pan as the veggies if the pan is big enough).
- Assemble: For each serving, lay out 3 slices of polenta. Top with 1/4 of the sauteed veggies + 1/4 of the pork. Garnish each serving with avocado slices, fresh cilantro and fresh squeezed lime.
