- 1/2 cup Dijon mustard
- 2 Tablespoons dark brown sugar
- 1/2 teaspoon salt
- 2 teaspoons ground pepper
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- 1 pork tenderloin (do not trim fat)
- 2 teaspoons Mrs. Dash Extra Spicy seasoning
- 1/2 teaspoon garlic powder
- 1 Tablespoon chili powder
- 2 Tablespoons Rice Vinegar
- 1 bottle Bill Johnson's Hot & Spicy BBQ sauce
Preheat oven to 265 degrees.
Mix all ingredients in a bowl and brush both sides of the tenderloin with the mixture. Place in a roasting pan, with the fat side up.
Slow roast the tenderloin for about 4-6 hours. Add a small amount of water to the pan if the juices begin to dry up.
When the internal temperature of the tenderloin reaches 150 degrees, add 1/2 cup of water to the roasting pan and increase temperature to 300 degrees for 20 minutes.
Remove the tenderloin from the pan and cut into quarters. Place the quartered tenderloin in a large crock pot, along with the juices from the pan and 1/4 cup of water. Cook on high for 1 hour and lower to low for one more hour. Turn the meat over every 1/2 hour or so.
Allow the meat to cool for about 15-20 minutes, unless you enjoy burning the crap out of your fingers. Using two forks, shred the meat and put into large bowl. Remove the fat and give to the dog.
In a separate bowl. Mix 1 bottle of Bill Johnson's Hot & Spicy BBQ sauce. Slowly add the juices from the crock pot, but taste the sauce constantly to make sure it does not taste too salty. Mix thoroughly and blend into the shredded meat until completely covered. Note: Tasting the meat during blending is required to get your fill before the rest of the gang digs into it. So, eat up.
Serve on buns with cole slaw. Add Louisiana Hot Sauce to spice it up a bit.
