Shelly's Recipe

JERKED PULLED PORK WITH RUM BARBECUE SAUCE (Crock Pot)

Category: Sandwiches

1/2 tsp chili powder or smoked paprika
Pinch of garlic powder, ground allspice, salt and freshly ground black pepper
1 1/4 lbs pork tenderloin
Juice of 1/2 lemon or lime
1 medium-size yellow onion, sliced
1 cup barbecue sauce of your choice
2 tbsp dark rum

Combine the chili powder (or smoked paprika), garlic powder, allspice, salt, and pepper in a small bowl.

Drizzle the tenderloin with the lemon juice, then rub the spices into it. Place the roast in a zipper-top plastic bag and marinate in the refrigerator for 1 to 3 hours, or overnight.

Place the onion in the bottom of the slow cooker. Remove the roast from the bag and cut into 1-inch cubes; place on top of the onions.

Combine the barbecue sauce and rum in small bowl. Mix well and pour over the roast. Cover and cook on LOW for 6 to 7 hours, until the meat is fork-tender. Pull into shreds with two forks and serve hot, piled onto fresh rolls or on top of rice.