Ingredients

• 1/4 cup brown sugar
• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 teaspoon dried thyme
• 2 teaspoons ground coriander
• 1 tablespoon dry mustard
• 2 teaspoons fennel seed, crushed
• 2 teaspoons garlic powder
• 1 (3 pound) pork tenderloin
• 1 (28 ounce) can RED GOLD® Crushed Tomatoes
• 1 (14.5 ounce) can RED GOLD® Diced Tomatoes

Instructions

1. In a small bowl combine all the spices. Rub the pork with about 6 to 8 tablespoons of the dry mixture; reserve the rest. Wrap the pork with plastic and refrigerate overnight.
2. Place the pork, fat side up in a slow cooker. Add the crushed tomatoes and diced tomatoes. Cover and cook on low for 8 hours.
3. Remove pork and shred with two forks. Add pan juices as needed to keep pork moist.