Tangy Country BBQ Sauce
- 3/4 cup ketchup
- 1/3 cup canola oil
- 1/2 cup vinegar
- 2 1/2 tablespoons Worchester Sauce
- 1/2 cup brown sugar
- 1 tablespoon dry mustard
- 1 1/2 tablespoons grated ginger
- 1 garlic clove
- 1/2 lemon (sliced thin with peel)
- 1 1/2 tablespoons butter
- salt and pepper
Mix the ingredients together in a medium sized bowl. Place your tenderloin in the crock pot and pour the sauce over top. Cook on low heat for 6 to 8 hours.
Before serving shred the pork (I did this by using two forks) and remove the lemon slices.
This recipe is great for leftovers and the best part is you can do different things with it so you aren't eating the same thing several days in a row.
Great topping or side to a salad
BBQ and Cheese Quesadilla