1 small pork tenderloin (2 to 3 pounds)
1 packet dry onion soup mix
¾ cup water or broth
Wheat buns and assorted toppings
Barbecue Sauce Recipe
1 small onion, chopped
½ cup celery, chopped
3 T. Worcestershire sauce
6 T. lemon juice
2 cups ketchup
1 cup water
2 T. butter
2 T. vinegar
2 T. brown sugar
½ tsp. dry mustard
Salt and pepper, to taste
Combine all ingredients in a saucepan. Cook over medium heat until thick.
Cut thawed tenderloin into three chunks. Add all ingredients to slow cooker. Cook on high for 6 hours. Pull apart meat after 4 or 5 hours. Serve on a wheat bun with barbecue sauce and assorted toppings, like pickles or slices of tomato, cucumber or zucchini.
SIDE ITEM SUGGESTIONS: Salad (coleslaw, potato salad or cold pasta salad with vegetables), baked chips or corn chips, fruit
RECIPE from NDSU Extension’s “A Pocket Guide to Meals in the Field”
RECIPE from the 1971 “North Dakota Rural Electric Magazine Cook Book,” courtesy of Mrs. Walter Streifel, a Baker Electric Cooperative (now Northern Plains Electric Cooperative) member from Esmond
