Mama's Slow-Cooked Barbecue Pork Tenderloin Sandwiches

Isn't your mouth watering right about now?

I can't say I'm a big fan of slow cookers, but I'm slowly learning to appreciate the hands-off approach to cooking, when necessary. I'm one of those people that loves to be involved with food while I'm preparing it. I actually enjoy peeling potatoes and cutting onions! How weird is that?

I came up with this simple recipe a few years ago. Our favorite barbecue sauce is either Jack Daniel's or Sweet Baby Ray's. I added balsamic vinegar to this recipe to help cut the sweetness of the sauce. If you happen to be near a TJ Maxx or Marshall's, go to their specialty food section and pick-up a bottle of good-quality balsamic vinegar for cheap. Did I ever mention those are my favorite stores to shop? Oh, yea.

And here's a little FYI...did you know that by adding some balsamic vinegar to sliced strawberries while they macerate in a little bit of sugar helps draw out the true flavor of the berries? It's true!

By the way, pork tenderloin is one of our all-time favorite grilling meats. In our neck-of-the-woods, pork tenderloin is usually on sale in February for $2.99 a pound. Since it usually comes in cryovac packages, it freezes perfectly. Just take out a package the day before you need it, and thaw in the refrigerator. Or quick-thaw in a sink filled with cold water.

Mama's Slow Cooked Barbecue Pork Tenderloin Sandwiches

What you will need:

2 pork tenderloins (about 2 pounds), trimmed if needed
Olive oil
Salt and pepper
Your favorite barbecue sauce
3 to 4 tablespoons of balsamic vinegar
8 chewy rolls, split, buttered and lightly grilled or toasted

1.5 or 2 Quart Slow Cooker, turned on low

Cut pork tenderloins, across grain, into 1 to 1.5 inch medallions; drizzle a little olive oil into the bottom of a 1.5 or 2 quart slow cooker. Layer medallions in the slow cooker, seasoning each layer with salt and pepper. Cover slow cooker and cook on low for 6 to 7 hours. Medallions will fall apart when they are moved with a fork.

Without draining any liquid, use a fork to pull-apart pork tenderloin medallions. Add 3 to 4 tablespoons of balsamic vinegar and stir. Add your favorite barbecue sauce to the mixture until its flavor-consistency is to your liking. I add more than half of a bottle of Jack Daniel's Honey Smokehouse Barbecue Sauce (19 oz.) to the pork tenderloin and then serve with additional sauce on the side.

Serve on lightly buttered and toasted or grilled chewy rolls. Top with pickles or your favorite coleslaw. Yes, topped with your favorite coleslaw! Or you can be boring, and serve it on the side.

Enjoy!