Crockpot pulled pork

       About 4 years ago, the darling husband and I drove to Florida with his parents. Somewhere in Ohio (or Kentucky??) we stopped at the Cracker Barrel to eat. It has to be one of the BEST chain restaurants in the US. I had never been for dinner before, and the husband (boyfriend at the time) wanted me to order the pulled pork. He swore up & down it was the best pulled pork in the entire world. I thought pulled pork sounded disgusting, and I ordered ham.
        I hate to admit when I'm wrong. My mother will attest to this, as will the hubby. Well friends, treasure the moment that is about to occur.
         I. was. wrong. His pulled pork (and biscuits!) was one of the best meals I have ever tasted. The pork was tender, flavourful, and made a perfect dinner.
         Because of the perfect pulled pork from the Cracker Barrel, I have always been hesitant to make it at home. But the husband has been begging for me for at least 2 years. So when I saw a good recipe on the cooking blog The way the Cookie Crumbles, I caved.
        Lo & behold, it was absolutely amazing. And it really wasn't that hard!! I did the spice rub the day before and kept it wrapped in the fridge overnight. I put it in the crockpot at about 8 am, and was able to shred it by 430pm. After I added the BBQ sauce, I served it on fresh buns an hour later. Delicious!

Ingredients:

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper (omit if you don't like the heat!)
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar

1 (6-8 pound) pork tenderloin

1/3 cup Coca Cola
2 cups barbecue sauce ( I used Diana's Original Gourmet)


Directions:
1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub into meat. Wrap tightly in plastic wrap; refrigerate at least 2 hours, or overnight.

3. Unwrap roast and place it in slow cooker. Add 1/3 cup Coca Cola. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender. (this was 8.5 hours for me)

4. Transfer roast to cutting board; discard liquid (I kept about 1/4 cup ). “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.

5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce and 1/4 cup saved liquid and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Source: Adapted from The way the cookie Crumbles cooking blog, spice rub from Cooks Illustrated.