Recipes from Rose’s Kitchen

I was looking for a certain item in my freezer and instead found two pork tenderloin that needed to be cooked. I found a recipe that was easy to put together, didn’t need tender loving care in cooking and I had some leftovers. 

Slow-Cooker Pulled Pork

If you don’t have pork tenderloin use the usual pork shoulder. Pork tenderloin is much leaner. The red lentils add fibre, a smoother texture and stretch out the pork for leftovers. Serve with whole grain ciabatta buns and a salad. Quick and easy.

1/2 cup ketchup

1 28oz can crushed tomatoes

2 tsp dry mustard

1 tsp ground black pepper

1 tsp chili powder

1 Tbsp Worcestershire sauce

1 Tbsp low-sodium soy sauce

2 Tbsp molasses

2 Tbsp honey or maple syrup

2 Tbsp pure apple cider vinegar

1 cup dried red lentils, rinsed and well


1 onion, diced

3 cloves garlic, minced

2 lb pork tenderloin or roast

1. Pour the ketchup and tomatoes into the slow cooker and mix well. Add the dry mustard, pepper and chili powder and stir well.

2. Add the Worcestershire, soy sauce, molasses, maple syrup and apple cider vinegar and mix well. Stir in the lentils. Add the onion and garlic and stir in.

3. Cut the pork tenderloin into four equal pieces on a separate cutting board. Then slice down the centre of each piece, but not through. Add the pork tenderloin to the slow cooker and make sure the pork is submerged. If you are using a roast do the same as the pork tenderloin.

4. Place the lid on the slow cooker, set it on low and cook for eight hours.

5. When done remove the pork and with two forks shred the meat up. Add the pork back to the liquid and mix in well. Cover and let sit at least 15 minutes before serving.

6. Freeze any leftover pork for up to three months or keep in the fridge up to four days.