I like to do a quick sear on a cast iron skillet. Have the heat as high as it goes and just give every side a quick sear to develop a little crust. Adds a layer of delicious flavor and helps to keep juices in. Whatever juices are lost during the sear get poured over the roast after you put it in the crock pot. Then after your roast is finished, pour all the liquid from the crock pot into a sauce pan and simmer for a bit to thicken up the sauce. Then just pour the thickened sauce back into the crock pot with the cooked roast and shred your meat. Voila...delicious!!!
@@TheHomesteadingHousewife yes of course it's not needed. I'm a busy mom so I 100% understand not having the time for certain things. This is still a great recipe and can be adapted to suit anyone's taste.
You said that you were going to film this recipe for that one guy out there he’s never done it. Congratulations that guy just saw your video and will be making it over the weekend. Thank you so much.
I do the same thing, but add 1 or 2 thinly sliced white onions on the bottom, as well as 1-2 tablespoons of apple cider vinegar., and maybe a little garlic powder. You can also a cup or 2 of water or stock if you want to add more moisture. Consistently great!
I shred using my hand mixer. I have disabled hands and if I use two forks it will take me a year and a half. I also sprinkle some of my maple bourbon barbecue rub over the meat first and then pour the barbecue sauce over that.
Crock pot is on the counter, the BBQ sauce is on the counter and the tenderloin is going in the pot as soon as I get up from here. Thanks and will give you an update tomorrow on what the wife thinks of it. We live in NC and there is an ongoing feud what is good BBQ pork.
No that's what I call easy and delicious! I have to laugh at some other youtube channels calling their pulled pork slow cooker recipes easy 🤣🤣🤣🤣 Great recipe- thank you!
I’m visiting my daughter and we are trying to figure out how to make this pork tenderloin turn into BBQ sandwiches! I think we just found the recipe! Thanks!
Absolutely! You can customize this recipe as much as you want. If you add some chopped onion and let that cook down with the meat, it's pretty darn delicious as well!
I personally have not had that issue. If I am wanting to cook a tough and lean piece of meat, the crockpot on low is my go to method. Cooking on low helps with the tenderness and I feel it doesn't dry out as fast as cooking on high. Plus you can easily control the liquid which in turn helps the meat not to dry out. Rump roast for instant is our least favorite cut of roast because of the leanness and we find it quite dry. But to combat that, I put it on low in the crock and add in extra liquid and butter and just cook the heck out of it. Turns out delicious.
@@TheHomesteadingHousewife Thanks. I plan on cooking a 10# Boston butt for about 15 people tomorrow. Any suggestion on how long to cook it. I have typically left them overnight for noon the next day and did not worry about time. This is going to be at 6:00pm so I need to know when to start....possibly in the middle of the night....of course better too long than not long enough. Thanks. I plan on cold smoking my Boston butt 2 hours with apple wood before cooking it in the crock pot the next day. Have you ever tried that? Are you interested in the results?
@@mcconn746 I am very interested in the results!! We are planning to start smoking meats this year and any info is welcomed! As for timing I'd just start it before bed just in case. Like you said better cooking longer than not enough. Been there done that and nothing is worse than having to eat all the sides without the main event fully cooked. I would just check it mid day and if it's done set it to warm. Or even shut it off and back on closer to dinner time. Sitting in its juices is just going to make it more juicy and flavorful.
@@TheHomesteadingHousewife Thanks. You said any information is welcome. Keep in mind that I am new to smoking so confirm everything I tell you. Thick white smoke is not good. Light blue smoke is great. I use a pellet smoke cylinder with a Mastercraft propane vertical smoker that has temperature control. I like it. A friend has a pellet smoker. It also works well. My main advise is don't buy anything that does not have temperature control. Even with that, keep in mind that the temperature will vary a lot within any smoker. At least it will be somewhat consistent in a cooker that has temperature control. You should have 2 thermometers to determine the variance. Fall apart pork is pork that is a couple of degrees over 200° F no matter how fast you cook it....just my opinion. I typically cook 275° - 300°. The smoker cylinder does not put out much smoke when the burner in my cooker is on. I have not studied that enough to know if that is the good blue smoke. It cycles on and off and gives off more smoke when the burner is off. I have not cooked anything since I read that all smoke is not equal so I am not sure what kind of smoke I am getting. I will check that out with an empty cooker soon. Some people say to wet the wood. It does not matter. From my cooker, we feel confident that the amount of smoke is directly related to the amount of oxygen. When my burner is on, not much smoke. When off, lots of smoke. My theory is that if you get too much oxygen, the pellets will burn. If not enough oxygen it will smoke a lot or go out. The goal is in the middle. I can't measure the oxygen but the amount of smoke is obvious. Quality of the smoke is of great interest but I am clueless at this point. We finish cooking in a covered pan after smoking 2 hours. If the meat is a little dry, we pour some of the renderings back in. We also find that a lot of the rub runs off with liquid. Pouring some renderings back in adds some of it back. They make a meat puller that is similar to a paint mixer and used with a drill motor. Once a year we cook 100# at a time. The puller and a free 3 gallon round icing bucket from a grocery store pastry department makes shredding fast work...2 Boston butts shredded in 5 minutes or less. I wish you well.
If you would have used half your bbq sauce, poured it on, then fill the bottom of the pot with water, it would do the same thing… and you would still have more sauce for something else. Trust me, meat doesn’t absorb that much sauce, as you might know now.
Yes. I am aware. We like a very saucy BBQ and LOVE how the sauce tastes mixed with the juices from the slow roasted meat. Sometimes I'll even add in potatoes and carrots to cook in the liquid and then remove before shredding. Trust me, all the BBQ sauce I use and the liquid from meat get used.
I would say 8-10hours. That's about how long it takes when i do a beef roast from frozen. I would check it at 8 hours and go from there. Letting it cook overnight on low so that it won't burn is an idea too. Wake up and Bam, dinner is done for the day.
i find that searing is a wasted step. just adds time and cleanup. however, seasoning is quick and beneficial, but not essential. pro tip: pinneapple juice/chunks
I like to do a quick sear on a cast iron skillet. Have the heat as high as it goes and just give every side a quick sear to develop a little crust. Adds a layer of delicious flavor and helps to keep juices in. Whatever juices are lost during the sear get poured over the roast after you put it in the crock pot. Then after your roast is finished, pour all the liquid from the crock pot into a sauce pan and simmer for a bit to thicken up the sauce. Then just pour the thickened sauce back into the crock pot with the cooked roast and shred your meat. Voila...delicious!!!
I love a good sear when I have the time! So delicious!
@@TheHomesteadingHousewife yes of course it's not needed. I'm a busy mom so I 100% understand not having the time for certain things. This is still a great recipe and can be adapted to suit anyone's taste.
Thank you. We just got a ninja foodi pro thing lol and it does so much. It can sear like that so I’ll do that in there and then use crockpot mode.
You said that you were going to film this recipe for that one guy out there he’s never done it. Congratulations that guy just saw your video and will be making it over the weekend. Thank you so much.
This made my day! I'm so glad you found the recipe and I hope you have a wonderful weekend😊
I second this
Me too 🙌🙌🙌
I do the same thing, but add 1 or 2 thinly sliced white onions on the bottom, as well as 1-2 tablespoons of apple cider vinegar., and maybe a little garlic powder. You can also a cup or 2 of water or stock if you want to add more moisture. Consistently great!
Yum! I'll be adding those next time! Sounds amazing, thanks!!!
I shred using my hand mixer. I have disabled hands and if I use two forks it will take me a year and a half. I also sprinkle some of my maple bourbon barbecue rub over the meat first and then pour the barbecue sauce over that.
O I bet that is delicious!! I just bought some maple bourbon rub and a maple bacon rub that I can't wait to use.
Thanks. I have done that for years with Boston Butts but I have not tried tenderloin. I will try it...maybe tomorrow
Thanks for sharing this. This helped me to decide what to make for dinner today for my family. Thanks again. Take care
You're welcome!! I hope you have a wonderful weekend
Crock pot is on the counter, the BBQ sauce is on the counter and the tenderloin is going in the pot as soon as I get up from here. Thanks and will give you an update tomorrow on what the wife thinks of it. We live in NC and there is an ongoing feud what is good BBQ pork.
I can't wait to hear how you guys like it!
So, what was the update? lol
@@1981lashlarue Very funny. This is what happens when I am sub'd to too many channels. It was actually very good and the wife did like it. 😓
@@ernestpaul2484 Good to know. I think I will make this for the upcoming week. Thanks for the review!
No that's what I call easy and delicious! I have to laugh at some other youtube channels calling their pulled pork slow cooker recipes easy 🤣🤣🤣🤣 Great recipe- thank you!
You're welcome 😊
I love how real this video thanks you sm. I thought about doing this just I didn’t think it would taste good
You're welcome 😊 i try to keep my videos authentic lol its real life. and it's so delicious, so definitely make it!
I’m visiting my daughter and we are trying to figure out how to make this pork tenderloin turn into BBQ sandwiches! I think we just found the recipe! Thanks!
You're welcome!! You are going to love it
@@TheHomesteadingHousewife It turned out tender and delicious!
I'm so glad you enjoyed it!!!
Now i really like this it's very easy
Is it OK to add a little BBQ rub as well?
Absolutely! You can customize this recipe as much as you want. If you add some chopped onion and let that cook down with the meat, it's pretty darn delicious as well!
Thank you.
Simple… Thank you
Ha I used this and it was the best
That's awesome!
Thank you for the video ☺️
You're welcome
Thank you! I was thinking of putting bbq sauce in first but wasn’t sure how much and didn’t want to ruin the meat. 👍🌻🌻
You're welcome!!!
Great video
Thank you!
Do you add water?
you don't have to. but you can up 1/2 cup if you are worried about burning or if the meat isn't very fatty
Some say you lose more moisture cooking slow than cooking on high. Any thoughts on that? Thanks.
I personally have not had that issue. If I am wanting to cook a tough and lean piece of meat, the crockpot on low is my go to method. Cooking on low helps with the tenderness and I feel it doesn't dry out as fast as cooking on high. Plus you can easily control the liquid which in turn helps the meat not to dry out.
Rump roast for instant is our least favorite cut of roast because of the leanness and we find it quite dry. But to combat that, I put it on low in the crock and add in extra liquid and butter and just cook the heck out of it. Turns out delicious.
@@TheHomesteadingHousewife Thanks.
I plan on cooking a 10# Boston butt for about 15 people tomorrow. Any suggestion on how long to cook it. I have typically left them overnight for noon the next day and did not worry about time. This is going to be at 6:00pm so I need to know when to start....possibly in the middle of the night....of course better too long than not long enough. Thanks.
I plan on cold smoking my Boston butt 2 hours with apple wood before cooking it in the crock pot the next day. Have you ever tried that? Are you interested in the results?
@@mcconn746 I am very interested in the results!! We are planning to start smoking meats this year and any info is welcomed!
As for timing I'd just start it before bed just in case. Like you said better cooking longer than not enough. Been there done that and nothing is worse than having to eat all the sides without the main event fully cooked.
I would just check it mid day and if it's done set it to warm. Or even shut it off and back on closer to dinner time. Sitting in its juices is just going to make it more juicy and flavorful.
@@TheHomesteadingHousewife Thanks.
You said any information is welcome. Keep in mind that I am new to smoking so confirm everything I tell you.
Thick white smoke is not good. Light blue smoke is great. I use a pellet smoke cylinder with a Mastercraft propane vertical smoker that has temperature control. I like it.
A friend has a pellet smoker. It also works well.
My main advise is don't buy anything that does not have temperature control. Even with that, keep in mind that the temperature will vary a lot within any smoker. At least it will be somewhat consistent in a cooker that has temperature control. You should have 2 thermometers to determine the variance.
Fall apart pork is pork that is a couple of degrees over 200° F no matter how fast you cook it....just my opinion. I typically cook 275° - 300°. The smoker cylinder does not put out much smoke when the burner in my cooker is on. I have not studied that enough to know if that is the good blue smoke. It cycles on and off and gives off more smoke when the burner is off. I have not cooked anything since I read that all smoke is not equal so I am not sure what kind of smoke I am getting. I will check that out with an empty cooker soon. Some people say to wet the wood. It does not matter. From my cooker, we feel confident that the amount of smoke is directly related to the amount of oxygen. When my burner is on, not much smoke. When off, lots of smoke. My theory is that if you get too much oxygen, the pellets will burn. If not enough oxygen it will smoke a lot or go out. The goal is in the middle. I can't measure the oxygen but the amount of smoke is obvious. Quality of the smoke is of great interest but I am clueless at this point.
We finish cooking in a covered pan after smoking 2 hours. If the meat is a little dry, we pour some of the renderings back in. We also find that a lot of the rub runs off with liquid. Pouring some renderings back in adds some of it back.
They make a meat puller that is similar to a paint mixer and used with a drill motor. Once a year we cook 100# at a time. The puller and a free 3 gallon round icing bucket from a grocery store pastry department makes shredding fast work...2 Boston butts shredded in 5 minutes or less. I wish you well.
Thank you so much!
I used ah so sauce
What's the difference in a crock Pot and a Slow Cooker 😮
Crockpot is just a brand name for a slow cooker. They are all slow cookers😊 my favorite ones are thrifted ones!
If I dont have 10 hours is 4 hours on high ok?
If it's not too big then it might be done in time. I've never had to rush making it.
Yummy
If you would have used half your bbq sauce, poured it on, then fill the bottom of the pot with water, it would do the same thing… and you would still have more sauce for something else. Trust me, meat doesn’t absorb that much sauce, as you might know now.
Yes. I am aware. We like a very saucy BBQ and LOVE how the sauce tastes mixed with the juices from the slow roasted meat. Sometimes I'll even add in potatoes and carrots to cook in the liquid and then remove before shredding. Trust me, all the BBQ sauce I use and the liquid from meat get used.
How long do you cook if it is frozen?
I would say 8-10hours. That's about how long it takes when i do a beef roast from frozen. I would check it at 8 hours and go from there. Letting it cook overnight on low so that it won't burn is an idea too. Wake up and Bam, dinner is done for the day.
@@TheHomesteadingHousewife Thank you!!
You're welcome!
Better it would be even better if you seasoned the meat just a lil 🤔
You definitely could, but there is honestly no need. The flavor from the BBQ is baked into the meat.
i find that searing is a wasted step. just adds time and cleanup. however, seasoning is quick and beneficial, but not essential. pro tip: pinneapple juice/chunks
@@iggypopisgod9 seasoning is not essential? Lolol oh
WAY TOO MUCH TALKING