Seriously I feel like I am stalking Jonna at Get Off Your Butt and Bake, but that woman knows what she’s doing! She’s got crazy mad skills and I love trying her recipes! I only changed a few very minor things with this recipe – so minor you won’t even be able to tell what’s different. It turned out fantastically and I can’t wait to make it again for enchiladas. This time we just used it for sandwiches and it was very tasty.
Source: Get Off Your Butt and Bake
1/2 c. Italian dressing
1/2 c. chicken broth
1 (12 oz) bottle bbq sauce
1/4 c. brown sugar
1 tbsp. Worcestershire sauce
Salt & pepper to taste
1-2 pork tenderloin or roast
Place pork tenderloin or roast in crock pot with Italian dressing and chicken broth. Cook on low 4-5 hours if thawed or 7-8 hours if frozen. Shred and drain most juice (all but 2 tbsp). Add remaining ingredients: bbq sauce, brown sugar, and Worcestershire sauce; mix until will combined. Cook for an additional 1-2 hours until the sauce has time to thicken.
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