Pork Loin Two Ways

posted in: Pork, Recipes, Uncategorized | 0

I don’t know that I could chose between the two of these recipes to say which is my favorite.  They are both just that good. They are also both so easy to prepare, using the crock pot to set it and forget it.

For both of these recipes you will need a port loin, size dependent on how many you are feeding, and Roue’s Rubs – Backyard Rub seasoning.

First let’s talk about a traditional ‘pork roast’ style of prep.

Remove pork loin from package, rinse and place in crock.  Next add about a cup of liquid. You can use water or apple juice for a sweet and savory flavor.  I prepare this both ways and either works well.

Coat top of pork loin with Backyard Rub and add an onion, quartered (optional).

Turn on crock and let cook 4-6 hours, again based on size.

Remove from crock and slice and serve with your choice of sides.

 

The second variation on this recipe is Pulled Pork.

Remove pork loin from package, rinse and place in crock.  Next add about a half of a cup of water and 3 tablespoons of vinegar.

Coat top of pork loin with Backyard Rub and add a little additional into the liquid (a couple of teaspoons will work).

Turn on crock and let cook 4-6 hours, again based on size.

If there is an excessive amount of liquid, drain liquid.  (I usually do not need to drain, it just depends on the fat content of the pork loin).

With two forks, completely shred pork.  Sometimes at time step I add a couple of tablespoons of vinegar or bottled sauce.

Serve up on buns or cornbread with a side of potato salad and baked beans (which can be made in advance for a really quick and easy week night meal).

 

Follow Mindy Rowen:

Latest posts from

Leave a Reply