3lbs pork butt or pork tenderloin (I use pork tenderloin with great results and a lot less fat)
1 bottle Skinny Latina Marinade
1 bottle Skinny Latina BBQ (any flavor)
2 Tbsp olive oil (only if using tenderloin)
1 cup beef stock
Skinny Latina Basic aioli
1 Cup Mayonaise (I prefer Hellmans)
1/2 cup Skinny Latina Marinade
Directions
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 fork. 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 and top with french fried onions for a special treat.
Skinny Latina Basic aioli
Stir ingredients together well and keep in a covered container for up to 5 days in the refrigerator.
