Happy Tuesday Warriors! I have got a versatile, easy, one pot recipe for you today. This one is also a crowd pleaser which makes it great for parties and gatherings (Superbowl, anyone?). And if that wasn’t enough, you can use the recipe as a base or jumping off point for loads of different options, creating variety and making leftovers more palatable.

This miracle recipe is for pulled pork. Now, I know that true pulled pork in all its deliciousness is usually pork shoulder slow cooked on a smoker for hours. But I live in the land of snow and cold 50% of the year and I also have way too much going on to remember to plan for that. My brother, incidentally, makes an amazing smoked pulled pork.

So I use my slow cooker and pork tenderloin to get around those particular obstacles. And the result is pretty darn good. Just as a side note, I don’t have an InstaPot (in the name of low waste, I am waiting until my current slow cooker need to be replaced) but I imagine that if you used the slow cooker function this would still work. If you try it, let us know in the comments.

I call this a recipe, but as most I post, this one is more a method. Amounts are approximate and you can tweak the ingredients to fit availability and taste. I will say, though, that the more layers of flavor you add in terms of cooking liquid, seasoning, and sauce, the better this tastes.

You’ll need:

1-2 pounds pork tenderloin, cut into about 4 inch long lengths

3 bell peppers, thinly sliced

1 cup cooking liquid, I prefer veggie stock but water will work in a pinch

Salt, pepper, onion powder, garlic powder, cumin, and chili powder (mild or hot) to taste

1 cup of BBQ sauce, any variety will work

Spray the inside of your slow cooker with non stick spray. Line the bottom with the pork sections. Pour the cooking liquid in and then liberally season the pork. Top with the bell pepper slices. Place the lid on and cook on low 6-8 hours or high 3-4. With one hour to go, shred the pork using two forks or a hand mixer. Stir in the BBQ sauce to evenly coat and replace the lid.

As mentioned, this base can be used in many different ways. Pulled pork sandwiches are quick and easy. You can bump that up a bit with some Swiss cheese, pickles, and sliced ham for Cuban sandwiches. The pulled pork makes amazing filling for tacos or burritos and can also be used to top nachos. It is amazing on flatbread pizzas or on lettuce wraps. It is also delicious stuffed into baked potatoes (white or sweet) or topping for simple rice or mac-and-cheese. You can also add cooked black or kidney beans to amp up the fiber. Or, think outside the bun and add pineapple or mango chunks for a sweet and salty take.

Due to the liquid, this reheats beautifully, so it is great as leftovers for a second dinner or a few days of lunches. Heck, you can add some sliced green onions and hash browns or eggs for a high protein breakfast. Basically the only way this wouldn’t be delicious is as dessert! (Although if you come up with one, let me know!)

Until next time, be well friends!