Prep Time:
15 mins
Cook Time:
4 hrs 5 mins
Additional Time:
5 mins
Total Time:
4 hrs 25 mins
Servings:
12
Yield:
12 servings
Ingredients
Directions
Preheat a slow cooker on High for 15 minutes.
Rub tenderloin with salt and pepper.
Add 1 tablespoon oil to the hot slow cooker. Add tenderloin and sear for 1 to 2 minutes per side.
Meanwhile, mix barbecue sauce, ketchup, brown sugar, vinegar, remaining 2 tablespoons oil, oregano, Worcestershire sauce, and hot pepper sauce in a medium bowl. Pour over the seared tenderloins to cover.
Cover the slow cooker, reduce to Low, and cook until pork is slightly pink in the center, 4 to 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If you want to shred the pork, cook for 1 to 2 more hours.
Nutrition Facts (per serving)
| 279 | Calories |
| 8g | Fat |
| 27g | Carbs |
| 24g | Protein |
