Pulled Pork

This pork turned out spicy & tasty but I found it a little tough; next time I will try pork shoulder in a slow cooker which I have seen other recipes use. We ate it 3 different ways - I had it in lettuce wraps; Rob had with veggies and Ricky with Jacket & salad

• 1 tbsp vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• Salt and freshly ground pepper
• 1 teaspoon chilli powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups low-sodium chicken broth
• 1/3 cup ketchup
• 1/3 cup apple cider vinegar
• 2 tablespoons molasses
• 1 pork tenderloin, about 1 pound, cut into 4 pieces

In a large Dutch oven heat 2 teaspoons of oil over medium heat. Add the onion and garlic and season with salt and pepper. Cook until softened and lightly browned, 5 minutes. Add the chilli powder, cumin, cinnamon, and cayenne and cook until toasted, 1 minute more. Stir in the broth, ketchup, 1/3 cup vinegar, and molasses. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 30 minutes

Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened, about 5 minutes. Remove from the heat.

Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce

Recipe courtesy of foodnetwork.com