Pulled Pork wih Sauerkraut

2 pounds pork tenderloin
(I'm finding that I should pre cut into 3-5" pieces easier to manage once cooked)

1/2 teaspoon dry mustard

1 teaspoon dried thyme

1 teaspoon dried sage
(don't have thyme or sage? check the ingredients of a poultry seasoning you might have. It works in a pinch)

2 teaspoons paprika

1 teaspoon kosher salt

1 teaspoon black pepper

1/2 cup shredded carrot

1 (14.5-ounce) can sauerkraut (the whole thing) - We use bagged sauerkraut

1 teaspoon caraway seeds- we omit these

8 rolls for serving (optional)

Use a 6-quart slow cooker.
In a mixing bowl or in the crockpot, combine the dried spices: mustard, thyme, sage, paprika, salt, pepper, mix well. Roll the tenderloin in the spices getting as much coverage as possible. Put the seasoned tenderloin into the crockpot.

Put the shredded carrot, sauerkraut, and caraway seeds into the empty bowl, and stir to combine. Then pour all contents on top of the spiced roast.

Cover and cook on low for 8 to 10 hours, or until the meat shreds easily with two forks.

(We've been cooking for about 4 hours on high. I just make sure the pork is fully cooked)

Shred the meat completely, and stir well.
Serve as is in a bowl, or serve on toasted rolls.

Matt found this recipe from this site. He made it for our New Year's Day dinner with my family. It has a great flavor and is super moist (my biggest negative about pork roast). We have made it several times in the past 2 months. Mainly because it's easy prep, tastes great and is relatively low in calories so you can eat a BIG bowlful and not feel guilty! Enjoy!