The details of what’s inside my crockpot this very minute – two hours before dinnertime – might not be graphic, but I don’t want to remove the lid at this point. I use my slow cooker all the time during these hot summer days; it’s practical, easy, and produces some of the best food EVER.

What you’re sort of seeing, under that steamy lid, is sliced pork tenderloin, pineapple slivers, Texas Pepper Jelly’s Pineapple Habanero Pepper Jelly, and some bottled barbecue sauce.

My husband is napping in the other room, but already the aroma has woken him up three times since he’s been home from work, and he’s called out, “Is it ready to eat yet?”

It will be, in two more hours. I’m not sure I can wait that long, either.

Psssst. . . . rumor has it that big boss Craig Sharry is working on his own homemade barbecue sauce THAT WE CAN BUY! My family has volunteered to be taste testers. I’ll keep your posted. Craig is a champion, you know. His products are the BEST.

Ahem. Back to my crockpot.


Pork tenderloin, sliced into “coins”
1 can of pineapple – chunks or crushed (I use crushed; my family loves pineapple “slivers”)
1 2oz jar of Pineapple Habanero Pepper Jelly
2 cups barbecue sauce – your choice

What to do:

Cover the bottom of the crockpot with pineapple and BBQ sauce. Place the pork “coins” evenly. Cover with remaining BBQ sauce and pepper jelly.

Cover crockpot, set on low, and cook 8-10 hours. The pork will be so tender, you’ll have to scoop it out of the slow cooker with a big spoon.

Serve. We’re having Hoosier green beans, corn on the cob, scored baked potatoes, and hot rolls. And cherry pie. (I always add a 2-oz jar of Cherry Jalapeno pepper jelly to my cherry pies. Once you taste it, you will, too.)

You’re welcome.