I’ve said it before and I’ll say it again: I love my Crock-Pot! My husband was definitely on to something when he said the one gift we HAD to get for our wedding was a Crock-Pot. I actually don’t use it as often as I’d like, but when I do, dinner is always outstanding!
I was sick one day last week, and we had a pork loin in the refrigerator waiting to be cooked. So, around noon, I put this recipe together and let it cook on HIGH until about 5:30pm. When my husband got home, dinner was ready to go (well, almost…the sweet potatoes too forever to cook)! Here’s the recipe:
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 tbsp vinegar (I used apple cider vinegar)
2 tbsp Worcestershire sauce
2 tbsp brown sugar
1 tsp chili powder (I added a bit more)
1 tsp black pepper
1 tsp garlic powder
1 tsp red pepper flakes (if you like spicy!)
2-3 lb boneless pork loin
1. Combine all ingredients except pork loin in a slow cooker, whisk until mixed well.
2. Add roast.
3. Cover & cook on HIGH for approximately 5-6 hours, or until pork is well done.
4. Remove roast from slow cooker and shred with a fork.
5. Return shredded roast to slow cooker and stir into the sauce.
6. I let mine simmer for a bit longer on LOW, approximately 25-30 minutes.
7. Enjoy! I served mine with baked sweet potatoes and roasted California blend vegetables.
Nutrition Facts per serving:
947mg sodium (this is the worst part about pork!)