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Honey Balsamic Pulled Pork

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

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

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


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