8 SEATTLE CITY LIGHT GIFT CARD WINNER Pulled Pork Jennifer G. Seattle 2.5 lb pork tenderloin 2 tsp red wine vinegar 2 tsp hickory liquid smoke 1 tsp garlic powder 1 tsp sea salt 2 C BBQ sauce Hamburger buns Pickles Place pork in the crockpot and season with salt, vinegar, garlic powder and liquid smoke. Cover and set to high 6 hours. Remove pork and transfer onto a large bowl. Leave the liquid in the crockpot. Shred the pork with two forks (pulling out any large fatty chunks). Add the liquid until it reaches the desired moistness. Stir in BBQ sauce. Serve on toasted hamburger buns with pickles and extra BBQ sauce! 6 hours in a crockpot