Kim's Sweet Pork

Adapted from Kim Wold's Recipe

2 quarts pressure canned pork tenderloin
1-(6oz) can tomato paste
2-(7¾oz) cans Mexican hot style tomato sauce*
2 cups brown sugar, packed

Drain off and dispose of the bottle meat liquid

No need to break up the chunks of meat, just combine all in a crock-pot for 3-4 hours on low until the flavors have blended.

The meat will be tender, flavorful and will have broken up into shredded pork.

This recipe makes 24 (1/2 cup or 4 ounce) servings.
Kim says:
I love this recipe--such a crowd pleaser. I don't use tomato paste, I use a 15 oz. can of tomato sauce. For three pounds of pork, I use one can tomato sauce, one can of the El Pato, and one cup of brown sugar. 

*(El Pato in the yellow can)

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