Ingredients
- 1 2-lb pork tenderloin
- ½ cup balsamic vinegar
- 1 cup water
- 2 Tbsp honey
- 1 Tbsp splenda brown sugar blend
- 1 Tbsp minced garlic
- 1 tsp onion powder
- ½ tsp black pepper
- 2 Tbsp low sodium soy sauce (or tamari)
- 2 Tbsp cold water + 1 Tbsp corn starch
Directions
Whisk together vinegar, water, and next six ingredients.
Add pork to your slow cooker. Pour sauce over pork. Cover and cook on high for 4-5 hours or on low 8 hours.
BEFORE SHREDDING MEAT: Use a small strainer or a spoon to discard excess fat from the liquid in the slow cooker. Transfer as much liquid from the slow cooker as possible to a medium sauce pan. Bring to boil over medium-high heat. Whisk together cold water and corn starch and stir into boiling sauce. Reduce to simmer and cook for 3-4 minutes until slightly thickened. Shred pork, pour sauce over the top and serve.
Makes 10 servings
Serving Size: approx. 1/3 cup
Nutrition
| Calories | 214 |
| Fat | 7.5g |
| Saturated Fat | 1.9g |
| Polyunsaturated Fat | 0.5g |
| Monounsaturated Fat | 2.2g |
| Cholesterol | 72mg |
| Sodium | 170mg |
| Potassium | 398mg |
| Carbohydrate | 7.4g |
| Fiber | 0.1g |
| Sugar | 4.7g |
| Protein | 27.0g |
Modified from www.lecremedelacrumb.com
