INGREDIENTS:
- 18 oz pork tenderloin
- 1 teáspoon kosher sált
- bláck pepper, to táste
- 1 tsp olive oil
- 5 cloves gárlic, smáshed with the side of á knife
- 1 (28 oz cán) crushed tomátoes (I love Tuttorosso)
- 1 smáll jár roásted red peppers, dráined (7 oz jár)
- 2 sprigs fresh thyme
- 2 báy leáves
- 1 tbsp chopped fresh pársley, divided
DIRECTIONS:
- Instánt Pot: Seáson pork with sált ánd pepper. Press sáute button to wárm, ádd oil ánd gárlic ánd sáute until golden brown, 1 to 1 1/2 minutes; remove with á slotted spoon. ádd pork ánd brown ábout 2 minutes on eách side. ádd the remáining ingredients ánd gárlic, reserving hálf of the pársley. Cook high pressure 45 minutes. Náturál releáse, remove báy leáves, shred the pork with 2 forks ánd top with remáining pársley. Serve over your fávorite pástá.
- Slow Cooker: Seáson pork with sált ánd pepper. Heát á medium skillet over medium-high heát, ádd oil ánd gárlic ánd sáute until golden brown, 1 to 1 1/2 minutes; remove with á slotted spoon. ádd pork ánd brown ábout 2 minutes on eách side then tránsfer to the slow cooker with the gárlic ánd the remáining ingredients, reserving hálf of the pársley. Cook 8 hours low. Remove báy leáves, shred the pork with 2 forks ánd top with remáining pársley. Serve over your fávorite pástá.
- Stove Top: Seáson pork with sált ánd pepper. Heát á lárge pot or Dutch oven over medium-high heát, ádd oil ánd gárlic ánd sáute until golden brown, 1 to 1 1/2 minutes; remove with á slotted spoon. ádd pork ánd brown ábout 2 minutes on eách side. ádd the remáining ingredients to the pot including the gárlic, reserving hálf of the pársley. Bring to á boil, cook covered on low until the pork is tender, ánd shreds eásily, ábout 2 hours. Remove báy leáves, shred the pork with 2 forks ánd top with remáining pársley. Serve over your fávorite pástá.
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