- If using the tenderloin. Heat the olive oil in the slow cooker on saute mode. Sear on all sides until lightly golden. about 5 to 7 minutes. Combine the two bottles of sauce and beef stock in the slow cooking and stir to combine.
- Add the seared meat and cook on low for 7 to 8 hours. Remove meat from slow cooker and shred with two forks. Bring the sauce to a boil then reduce heat to low and simmer until slightly reduced and thickened. Add the shredded pork to the sauce. This is great for pulled pork sandwiches, for tacos, or nachos, even as a pizza topping. If making pulled pork sandwiches, make a batch of Skinny Latina aioli (see below) and top with french fried onions for a special treat.
SKINNY LATINA BASIC AIOLI (If making sandwiches):
1 Cup Mayonaise (I prefer Hellmans)
1/2 cup Skinny Latina Marinade
-Stir ingredients together well and keep in a covered container for up to 5 days in the refrigerator.
