Sweet, spicy, and just a bit smoky - just right for a summer night!
5 oz diced yellow onion (1 medium sized onion)
3 lbs pork tenderloin
1 tsp salt
1 tsp ground chipotle pepper
1 tsp black pepper
1 cup water
1 bottle of BBQ Sauce (18 oz)
2 cloves garlic, crushed
2 yellow squash
1 can pinto beans
Quinoa or slider buns
Mix together 1 tsp each: salt, pepper, chipotle pepper. Rub onto the pork tenderloin to coat.
In a crockpot, pour in the onion, water, and 1/2 the bottle of BBQ sauce. Add in the pork tenderloin and rotate to coat.
Wash, halve and pit the apricots. Add the halves to the crockpot.
Cover and cook on high for 4 hours.
While this is cooking, wash, slice, and quarter the squash. Rinse and drain the pinto beans.
Remove the tenderloin and trim off any excess fat. Replace the pork and using two forks, pull the pork and apricots until well shredded.
Add in the remaining half of the BBQ sauce, the squash, pinto beans, and garlic. Stir to combine.
Cook for an additional hour on high or up to 4 hours on low.
Serve over a bed of warm quinoa or try it on slider or hamburger buns with a side of slaw.