1 pork tenderloin (about 1 lb.)
3/4 cup ketchup
2/3 cup firmly packed dark brown sugar
1/2 cup cider vinegar
1 (1.6 oz.) package barbecue pork seasoning
2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. liquid smoke
4 baking potatoes
Garnish - shredded cheddar cheese, chopped green onions
- Place pork tenderloin in 4 to 5 quart slow cooker.
- In a small bowl, combine ketchup, brown sugar, cider vinegar, pork seasoning, Worcestershire sauce, and liquid smoke. Pour ketchup mixture over pork tenderloin. Cover and cook on low for 4 hours.
- During last hour of slow cooking, preheat oven to 375 degrees. Place potatoes on a baking sheet and bake 1 hour or until skin is crisp and potato is tender.
- Remove pork from slow cooker and shred with a fork. Return pork to slow cooker and stir gently to coat shredded pork with sauce. Serve shredded pork over baked potatoes. Garnish with shredded cheese and chopped onions.