- olive oil
- 6 medium red potatoes, sliced in half
- 2 pork tenderloins
- 2 cups red wine vinegar
- 1 box chicken stock
- 1/4 cup fresh rosemary leaves
- 2 large bay leaves
- 1 Tbsp granulated garlic
The key to this is drying the meat. Place the pork loins on a cooling rack set over a cookie sheet. Leave them alone in a cool place for about 2-4 hours.
Place the potato halves skin side down on the bottom of a large crock pot.
Cut the loins in half, width wise so they fit with room in the Crock Pot. Lay them on top of the potatoes then add remaining ingredients.
Set on low for 8 hours or high for 4.
There will be a lot of liquid after the meat is cooked, so using a ladle remove as much liquid as you can and place in to a sauce pot to reduce for about 10 mins. Add 2 potato halves to the pot and mash in to the liquid to thicken.
Set Crock pot to WARM.
Set up a large frying pan with a nice coating of olive oil. Get pan sizzling. Pull out the remaining potatoes carefully and flash fry in the hot skillet.
Now it’s time to pull the pork. Keeping the pork in the Crock Pot on WARM, pull it using 2 forks.
Once the gravy has thickened a bit, you are ready to serve. Make sure the pulled pork is moist enough, you can add gravy to the Crock Pot if need be.
TIP: If you have leftover gravy, you can use it as cooking liquid to make rice!