1.5 to 2 pounds lean pork loin
1/4 cup brown sugar
1 tsp black pepper
1/2 tsp paprika
2 onions, sliced
For my Barbecue Sauce:
1 small can tomato paste + 1 can water
1 tsp mustard powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne red pepper (or to taste)
1/2 cup brown sugar
1 tbsp Worcestershire sauce
2 tsps liquid smoke
1 cup strained pork drippings from crockpot
Spray crock with nonstick spray. Cover bottom of crock with 1 of the sliced onions.
Mix together the brown sugar, black pepper and paprika. Rub all over the pork loin, making sure to coat evenly. Now you lay your coated pork loin on the onions in the crock and cover the top with the other onion. Cover and set to cook for 6-7 hours low and 4 hours high.
When done, strain onions from the pork drippings and return to the crock. Place cooked pork loin on a plate and, with 2 forks, pull pork to shred. So that's why it's called pulled pork!
If you decide to use my Barbecue sauce recipe, just put the tomato paste and the can of water in a saucepan and heat till no lumps, stirring it. Add the mustard powder, garlic powder, onion powder, cayenne red pepper, brown sugar, Worcestershire sauce and liquid smoke. Stir well to make sure everything is incorporated. Now lastly, add the strained pork drippings from the crockpot, stir in, bring to a milk boil and simmer on medium heat for about 10 minutes.
Return the pork into the crock with the onions in it, and pour your barbecue sauce in over the pork. Mix everything together well, cover and cook on high for another hour.
Yum yum yum! I like to serve this with coleslaw and pickles on the side, gherkins in particular. Complements the taste very well! We had it with plain white bread with it too, instead of buns, and that is OK, that's what we had in the cupboard. Be bad and serve some Diet Sprite or 7-Up with it too! But that is just my own taste. Do your own thing! About 9 points per sandwich. Not bad at all! Serve it up!
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