2 – 3 lbs boneless pork tenderloin
1 C water
1 bottle liquid smoke
salt & pepper
18 oz bottle barbecue sauce
Cook tenderloin, water and liquid smoke in a crockpot on high for about 7 hours. Take the pork out, clean the pot and pull pork. Return to pot. Sprinkle liberally with salt, pepper and garlic powder. Add 18 oz bottle of your favourite barbecue sauce. Cook on low for 1 to 2 more hours.
Recipe submitted by Corinne Smith to the “Sweet & Savoury Pies & Casseroles” Cookbook from Hospice Renfrew.