Pulled Pork Sandwiches

Just made this tonight, and it's great! Perfect with a side of well buttered corn on the cob for a summer meal.
Made in my slow cooker so it doesn't heat up the kitchen too much on this hot August day.

Ingredients:


1 6 lb pork tenderloin
2 cans Dr. Pepper (or any non diet caramel colored cola...I like Dr. P best)
2 cloves garlic, smashed and minced
2-3 sprigs rosemary
 Seasoned Salt and pepper
1 bottle of barbecue sauce of your liking. I like sweet BBQ sauce. Use two if you like it really saucy.

Directions:


1. Rub seasoned salt and pepper on your pork to your liking.
2. Put pork in fat side up in the slow cooker, and turn the slow cooker to HIGH
3. Add Dr. Pepper and then water until the meat is covered.
4. Add garlic and rosemary on top of the meat
5. Cook on HIGH for 5 hours or until it easily pulls apart with two forks. Take the rosemary sprigs out, drain the liquid out of the pot.
6. Pull apart the pork with your forks until you get through it, then add sauce to your desired liking.
Put on buns and enjoy!

You can heat it on medium when you add the sauce to warm it through for about 20 minutes, but I usually can't wait that long! You can do this with any size tenderloin that will fit in your slow cooker. Remember, the time is approximate, so be sure to check on it periodically. Play around with the seasonings if you don't like the sound of mind. Make it your own if you'd like, or you're welcome to use mine.

How I cook my corn on the cob:

1. Shuck ears of corn and remove silk
2. Boil water and add 2 tablespoons of sugar (not salt) to the water for sweet corn. (Salt will turn your corn hard if you boil it with salt!)
3. Cook for 5-7 minutes
Enjoy with butter and salt!