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PORK: Shredded Pork with Apple Balsamic BBQ Sauce

Main Courses

Recipe compliments of our friend,
Rebekah Fedrowitz, MDN, BCHN
Board Certified in Holistic Nutrition,
Integrative Health Speaker & Writer


  • For Pork:
  • 2-3 pounds pork tenderloin
  • 1/3 cup Smoky Garlic Olive Oil
  • 2 tablespoons Apple Cider Vinegar
  • 2 tablespoons Spicewalla Carolina Pork Rub Blend
  • Himalyan Salt
  • For BBQ Sauce:
  • 3/4 cup Red Apple Balsamic
  • One 6-ounce can tomato paste
  • 3/4 cup water
  • 1/2 lemon, juiced
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Himalayan salt, to taste


  1. Place pork tenderloin, olive oil, and apple cider vinegar into slow cooker or pressure cooker. Season with Carolina Pork Rub spice blend. Cover and cook on high for 3-4 hours, or on low for 8 hours. If using a pressure cooker, cook on high pressure for 30 minutes.
  2. Meanwhile, combine all BBQ sauce ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring frequently. Cook uncovered and continue to stir frequently for about 5 minutes, or until the mixture has reduced to desired consistency. Remove from heat and cool to room temperature before serving.
  3. Once pork has finished cooking, shred the meat using 2 forks. Cover and keep warm until ready to serve. If there is excess liquid in the pot, leave on high heat for an additional 15-20 minutes or until liquid has cooked off.
  4. Serve pork on a plate with BBQ sauce on the side or serve as sliders on small buns topped with BBQ sauce and slaw.