Beer Pulled Pork

What're ya tryin' to pull? Pork!

Whenever I find pork tenderloin on sale at the supermarket, I buy a bunch to whip into pulled pork. I love the stuff! It's always great to have on hand for a quick sandwich or to throw into a taco or quesadilla--or to top nachos.  Mmmmm, pulled pork nachos... My recipe is super easy and, of course, requires beer.

Here's what you need:

• 3 - 5 pounds pork tenderloin of pork butt
• 1 large Vidalia onion - chopped
• 4 cloves garlic - peeled
• 1 12 ounce can of cheap adjunct lager
• 1 cup BBQ sauce (I like Lawry's)
• 1 bay leaf
• 2 tablespoons cider vinegar
• 1 tablespoon brown sugar
• Ample dash (or two) of Tony Chachere's Creole Seasoning

Here's what you do:

Cut the tenderloin or roast in half and drop into a Crockpot. Toss in the rest of the ingredients and cook overnight on the "low" setting.

In the morning, remove the meat from the Crockpot and pull it apart with a fork. It should be so freaking tender, it just falls apart. Refrigerate and heat up any time you want something delicious! BTW, I always use a cheapo adjunct lager for this recipe. No sense using a premium beer. You'll waste a good beer at best and impart some off-putting flavors at worst.