Monday, April 29, 2013

BBQ Pulled Pork {Cincinnati Style}

Tracy and Scott lived in Cincinnati for about 6 years.  During that time they fell in love with several of the local restaurants, pizza places, and even Cincinnati Chili.  Montgomery Inn is a restaurant that started in the 1950's in Montgomery Ohio.  The owners now have three locations (all in Ohio), their products can be found on the shelves of grocery stores in 23 states, and they ship Ribs and Chicken all over the U.S.  Sometimes I can find the Montgomery Inn BBQ sauce at a grocery store here in Northern Virginia, but most often friends bring it when they come to visit.

  • 2 Tablespoons Brown Sugar
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Tablespoons Ketchup
  • 2-2 1/2 lbs of Pork Tenderloin
  • Montgomery Inn BBQ Sauce (that's what makes it Cincy Style)
Place pork tenderloin in slow cooker.  Mix together brown sugar, vinegar, and ketchup.  Poor over meat.  
 Cook on low 4-6 hours or until meat pulls apart easily with a fork.

Remove from slow cooker and shred with two forks.  Coat with your favorite BBQ sauce.  If you can get your hands on it, make sure you use Montgomery Inn sauce.  

This recipe is the recipe that Tracy used for her BBQ Pulled Pork Mac and Cheese Sandwiches.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

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