Crock Pot Maple Chile Pork


You know what? Pork cooked in the crock pot is not easy to photograph on its own. It's much easier when you're going the pulled pork sandwich route and piling that porky goodness on top of a bun. But regular old shredded pork? Not so much.

So work with me a little bit and pretend that these are at least decent pictures. I can tell you though, that the taste more makes up for its less than stellar photography skills.

Crock Pot Maple Chili Pork
Source: A Year of Slow Cooking
Servings: 4
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    • 2 lbs. pork tenderloin, quartered
    • 2 tbsp. all natural maple syrup
    • 1 tbsp. chile pepper sauce (see below)
    • 1 tsp. five-spice powder
    • salt and pepper 
    Chile Pepper Sauce:
    • 1 tsp. crushed red pepper flakes
    • 2 garlic cloves, minced
    • 1 tsp. white vinegar
    • 1/2 tsp. coconut palm sugar
1. Place the quartered pork in a 4 quart slow crock pot.
2. Combine the maple syrup, chile pepper sauce, five spice powder, salt and pepper. Pour over the pork.
3. Cook on low for 7-8 hours.

I was really concerned about cooking pork tenderloin for that long in the crock pot because with little fat on it, it tends to dry out very quickly. I was pleasantly surprised to find that it was still very moist and cooked perfectly. In a way, it was slightly overdone since I couldn't pull the quartered pieces out without them starting to shred on their own, but taste wise you couldn't tell at all.

*If you don't wish to make your own Chile Pepper Sauce, you can use Sambal Oelek, but it is not Paleo since it contains sugar. ** Most people in the Paleo lifestyle consider coconut palm sugar as an alternative to other sugars and will still use it, even if it is 'sugar'.

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