The Sunday crock pot chronicles continued with a pulled pork that was heavy on the cinnamon, but easy on the kitchen.
Inspired by this pin, I combined 1-1/3 cup brown sugar, 3 tbsp olive oil, and 1 tsp cinnamon in a bowl. Meanwhile, I diced the remaining half of an onion from dinner last week. I also coated the bottom of the crock pot with a thin layer of olive oil, which turns out the aforementioned 3 tbsp was for (but you can’t really OD on olive oil, so no worries). Then I placed the two pieces of a pork tenderloin in the crockpot, sprinkled the onions around the sides and poured the mixture over the top. I cooked it on low for 6 hours, then shredded the extremely tender meat, and stirred it around to sit in its gooey goodness on the warm setting until I was ready to serve.
David not only went back for seconds, but definitely thirds and potentially even fourths. If you have a sweet tooth like he does, it’s a winner! For more savory-leaning palates like mine, I recommend serving it with plain rice to cut the sweet.
Lesson learned: beaucoup de olive oil equals ridiculously tender pulled pork.