Ingredients for the Pork:

  • 1 (1 lb.) pork tenderloin
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 garlic cloves (peeled, but left whole)
  • 1 cup beef broth
  • 4 buns

Ingredients for Sauce:

  • ½ C. brown sugar
  • 1 Tb. cornstarch
  • ¼ C. balsamic vinegar
  • ½ C. water
  • 2 Tb. soy sauce
  • 1 tsp. sage (dried)

Ingredients for Roasted Corn on the Cob with Spread:

  • 4 ears of corn
  • 3 Tb. of butter
  • 3 garlic cloves (use the ones from your crock pot after cooking with pork)
  • 1/4 C. parmesan (grated; plus more for garnish)
  • salt and pepper to taste

Making the Pulled Pork for the Crock Pot

Place the pork tenderloin, salt, pepper, garlic cloves, and beef stock into the crock pot. Cover with a lid. Cook on low for 6-8 hours.

Making the Sauce

In a small sauce pan, over medium heat, add in the brown sugar, cornstarch, balsamic vinegar, water, and soy sauce. Whisk together and stir until mixture thickens. About 4 minutes.

Making the Pulled Pork

Take the pork tenderloin out of the crock-pot and shred the pork with two forks, breaking it into pieces. Place the pulled pork onto an aluminum lined sheet pan. Then, pour the glaze onto the pork and set under broiler for 2-3 minutes until bubbly and caramelized.

Remove from the oven, and place the pulled pork onto toasted buns.

Making the Roasted Corn on the Cob with Spread

Preheat your oven to 425 degrees.

Using a small food processor, or a small bowl with a fork. Take the 3 whole garlic cloves from your pulled pork mixture, add 3 tablespoons of softened butter, and 1/4 cup of grated parmesan. Blend the ingredients together and set aside to smother all over your ears of corn.

Remove the husk and silk from the corn. Spray each ear with non-stick spray. Place the ears of corn directly on the oven racks. Cook for 20 minutes. Rotating half way thorough.

Then, turn the oven onto broil for the pulled pork, broil the pork and the corn, at the same time, to get a slight char on the mean and corn.

Remove the corn from the oven, and spread the garlic, parmesan butter all over the corn. Garnish with a little bit more grated parmesan and serve.