Carolina Crock Pork

Servings 4 people


  • 1/2 tablespoon olive oil
  • 1 1/2 pounds pork tenderloin
  • 1/2 cup chopped onion
  • 1 clove garlic pressed
  • 1 teaspoon dry mustard
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup tomato paste
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons cider vinegar


  • Heat the olive oil in a skillet over medium-high heat and brown the tenderloin on all sides; transfer to a slow cooker; add remaining ingredients.
  • Cover and cook on LOW heat setting for 8 to 9 hours or on HIGH for 5 to 7 hours (depending on the age, model and manufacturer of your slow cooker).
  • Shred meat with two forks and serve with slow cooker juices.


LC SERVING SUGGESTION: Serve with a big bowl of coleslaw (use a ready-made mix and toss with mayo and a little rice vinegar).
SERVING SUGGESTION: Serve on lightly toasted whole wheat burger buns with a good barbecue sauce. If you're from the South or wish you were, put the coleslaw directly on the bun and chow down. Add buttered corn on the cob.
KOSHER: Use boneless skinless chicken breast meat instead of pork. Use vegetarian Worcestershire sauce.
GLUTEN-FREE: Make sure tomato paste, Worcestershire sauce, and vinegar are gluten-free.
NUTRITION: per serving: 256 Calories; 8g Fat; 37g Protein; 8g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 407mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Points: 6
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