Slow-Cooker Pulled Pork

Pulled pork may seem like an odd suggestion for kids, but the sweet and tender pork is perfection for little eaters. This recipe makes a large batch—a must-have for Sunday football. Serve with rice, in quesadillas, or with a side of mac and cheese.

1 bulb fennel, thinly sliced

¹⁄₂ white onion, thinly sliced

Kosher salt and black pepper

2 tablespoons canola oil, divided

3 medium-size pork tenderloins (about 3 pounds), cut in half

¹⁄₂ cup apple cider or apple juice

¹⁄₂ cup barbecue sauce (Trader Joe’s brand recommended)

Place fennel and onion in the bottom of a 5- to 6-quart slow cooker; season with salt and pepper. Then season pork with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear 3 pieces of the pork, cooking for about 2 minutes per side. Transfer to slow cooker on top of fennel and onion; repeat with remaining oil and pieces of pork. After removing pork, pour apple cider into hot skillet and cook for 2 minutes, using a wooden spoon to scrape any brown bits from the bottom of the pan. Pour apple cider mixture into slow cooker, followed by barbecue sauce. Cover and cook on low for 7 hours.

After 7 hours remove lid and shred pork using two forks. Add more barbecue sauce if desired. Cover and cook for 1 hour more.*

* If the mixture is too watery, drain some of the juices and transfer to a small saucepan; boil until it is reduced as desired and add back to slow cooker.

YIELD: about 10 cups

Nutrition Information per 1 Cup

Calories: 130, Total Fat: 3.5 grams, Saturated Fat: 0.5 grams, Carbohydrate: 5 grams, Sugars: 3 grams, Protein: 18 grams, Sodium: 175 milligrams, Cholesterol: 55 milligrams, Fiber: 1 gram, Vitamin D: 7 IU, Calcium: 13 milligrams, Iron: 1 milligram