Southerners know there’s nothing fi ner than barbecue—not the burgers and hot dogs you throw on the grill, but meat that easily falls of the bone after slow cooking for hours. These days, authentic barbecue knows no geographic bounds; you don’t even have to own a grill, just a conventional electric slow cooker if you follow my recipe. This version features pork tenderloin, which is leaner than most other cuts of pork. Serve it solo or in a salad, or top it with some slaw and put in on a roll if you can handle the extra carbs. Enjoy!


  • 1 ½ lbs pork tenderloin
  • 3 whole cloves
  • 1½ tbsp smokey spice seasoning
  • 1 red onion, thinly sliced
  • 1 cup water
  • 6 oz bbq sauce
  • Salt and freshly ground black pepper


  1. Stud tenderloin with cloves and rub with seasoning blend.
  2. Place roast in Crock-Pot or slow cooker, and top with onions.
  3. Cover pork with water and slow cook for 8–10 hours.
  4. Remove pork, discard cloves, drain fat and water.
  5. Allow pork to cool, then shred by hand or with fork.
  6. Return meat to pot and add barbecue sauce. Heat for 1–2 hours. Serve solo on a plate or on a roll.* *Serving this dish on a white roll alters the nutrition info by adding 21 grams of carbs, 2 grams of fat, and 4 grams of protein.
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