Oh nice! The dipping sauce looks very similar to the marinade I use for cuban mojo pork. I don't think mine has onions-- but it does have jalapeno.

Thanks for sharing. I am not a fan of pork roast but we do eat pork tenderloin. I would think I could substitute in this recipe.

I dont know, Tina. The fat in the pork roast is essential for flavor, juiciness, and tenderness, as is the long cooking time. Pork roast and pork tenderloin are very different meats.

Tina, I tend to agree with you. I was a little wary. We went to a specialty butcher and got local pork (I told DH I am probably the only person who ever spent $12/lb for a pork shoulder). I cooked it with the fat, let it cool, and skimmed all the fat from the pan juices. I then added some vegetable stock, to make sure there was enough liquid to keep it moist after I shredded it. ( i served the garlic sauce on the side). I contemplated crisping the skin but instead, i just removed it (and all visible fat) entirely before shredding.

Thanks @mtnrdredux_gw. I have one recipe for pork tenderloin with balsamic vinegar/brown sugar and the liquid keeps it quite tender. It's easily shredded, if wanted. I think I could probably play around with the recipe. Sounds tasty!

Well, then if you can shred tenderloin (I didn't know that), then why not use that?

Can you post your balsamic recipe? That sounds good.

ANd FUnky have you posted your before, I think so???

Yes, I posted mine about a month ago? I think when you were planning your august dinner party. I'd like to try yours.. maybe in the fall when i have more time.

I didn't realize a tenderloin would shred-- i would think the long cooking time would desiccate it. I much prefer the tenderloin-- and yeah, the shoulder fat cap is a pain (and disgusting) even if you cook it off. I'll have to give it a try.

Well if ya'll don't think tenderloin will work, okay, so much for that! : ) I'm really not fond of pork roast though.

The crock pot tenderloin I don't have the actual recipe anymore (and I am one who adds a little of this and a little of that LOL), but it is water, brown sugar and balsamic vinegar. I would say I cook around 6 hours in the crock pot.

Funky, maybe shred isn't the best word. Tenderloin is long, so I kind of cut and shred. Cooked in the crock pot makes it very tender. I mix the brown sugar, balsamic vinegar and water in the crock pot and kind of dredge the tenderloin around in it to get it covered. I usually turn it during the cooking and dredge again.

You could use the garlic sauce over anything. Somewhat like chimichurri

Here is a balsamic maple pork tenderloin recipe that i make quite often.

https://thehealthyfoodie.com/maple-balsamic-pork-tenderloin/

Yes Mtn, I'm definitely going to try that sauce! Ya'll are making me hungry; tenderloin is definitely going to be on the menu next week!!

This thread is making me hungry and I usually don't care for pork.

Pork, like lamb, can be very strong. That's why I rarely make either one. Though I do love roasted lamb w tzatziki and balsamic onion jam.

Pork tenderloin is about the furthest thing from pork shoulder and definitely excellent for pulled pork. I’ve only done shoulder once and that was slow smoked on the Big Green Egg. It was great but took all day.

You've moved me enough to go shopping for a shoulder. Unfortunately, they were out at the grocery store, so will try another in the morning. I haven't made one in a long time and am looking forward to it. I was making pico de gallo today and remembered how much we love having the roast pork with rice and black beans. What makes it happen for me is putting some of the pico on top of the rice and beans. YUM!

The dipping sauce is fab on yucca.

I have made pernil often for large groups. I learned to make pernil from a good friend and her mom. They grew up in Puerto Rico. If you want an authentic pernil, only use pork shoulder, butt, or leg and always crisp the skin. I never eat the skin, Cuero. However, most people fight for it. People usually scrape off the fat from the skin and then crunch away. I use plain white vinegar and no oil or black pepper. I also add my homemade sofrito and triple the amount of garlic. I cut deeply into the pork and insert chunks of garlic, then the mix of seasoning. I release the skin, season the meat, and replace the skin then cook. I tent it with foil and cook very slowly for several hours. For the last 1/2 hour, I remove the foil to crisp the skin. The truth is if you marinate, season, and slow cook regardless of how much or what spices you use, the pernil will be delicious.

I make pulled pork often in a crock pot and definitely use pork shoulder.

But... I slow cook pork tenderloin on the stovetop in tomato sauce. No real recipe, just saute some onions and garlic, add some Italian seasoning and brown the tenderloin. Then I add a large can of crushed tomatoes. Simmer for about 2 hours. The pork gets very tender and shreds nicely. Serve over a pasta like rigatoni. One of my dh's favorite meals!

HCBM, I had the recipe from my friend, but I also did my own research. Yes, it seems like the skin/fat is the highlight for many, but I didn't even remember that part when I had it . I was all set to brown it, but then I just decided it was kinda gross and I wasn't sure if anyone in my family would want skin/fat,and even if they did ..... not exactly healthful. So I happily tossed it!

Mtndredux, Of course, you should toss the skin if it will not be eaten. I have never eaten it, as it is way outside of my comfort zone. Others I know would never forgive me if I didn't serve it to them. I usually only make Pernil for larger buffet gatherings, along with rice, beans, tomato onion salad, sliced avocado and maduros. Not the healthiest meal, but it is tasty. I make sure everyone who wants leaves with leftovers for sandwiches the next day.