Perfect for entertaining in the chilly weather, this hot cider beverage is easy and delicious. Both children and adults love this traditional wassail recipe! If desired, cloves can be easily removed by putting them into cheesecloth or a teabag infuser. Each cup can be garnished with a cinnamon stick.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 4 hrs 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (3 pound) pork tenderloin
- salt and ground black pepper to taste
- 3 tablespoons olive oil, divided
- 1 (16 ounce) bottle hickory-flavored barbecue sauce
- 1 cup ketchup
- ½ cup brown sugar
- ¼ cup cider vinegar
- 2 teaspoons dried oregano
- 2 teaspoons Worcestershire sauce
- ½ teaspoon hot pepper sauce (such as Tabasco®)
Instructions
- Preheat a slow cooker on High for 15 minutes.
- Rub tenderloin with salt and pepper.
- Add 1 tablespoon oil to the hot slow cooker. Add tenderloin and sear for 1 to 2 minutes per side.
- Meanwhile, mix barbecue sauce, ketchup, brown sugar, vinegar, remaining 2 tablespoons oil, oregano, Worcestershire sauce, and hot pepper sauce in a medium bowl. Pour over the seared tenderloins to cover.
- Cover the slow cooker, reduce to Low, and cook until pork is slightly pink in the center, 4 to 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If you want to shred the pork, cook for 1 to 2 more hours.