Recipe by Amanda Beth
I love pork loin in the crock pot. It's just so moist and fall-apart tender. This recipe is too, and the sauce is so good! Don't be thrown off by the long list of ingredients, you'll only need three measuring implements!
Top Review by Chef shapeweaver �
I made this on 8/17/08 for the "August Crockpot Cooking Challenge 2008" in the Cooking Photo forum. And this was also made as part of my SO's B-Day dinner.The pork loin that I used was only a 1.5lb,but that was o.k..So, for the pork loin itself,the amounts of the seasonings stayed the same.And I changed up the cooking time a bit,the first hour was cooked on high, 2 hours on low and the last hour on high. As for the sauce, I cut the ketchup down to 3/4 of a cup and kept the rest of the sauce of the ingredients the same.And for us it worked out just great.Thanks for a very good recipe that will be made again.Thanks for posting and, "Keep Smiling :)"
- 1 boneless pork loin, approx 2 lbs
- 1 teaspoon garlic powder
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 onion, thinly sliced
- 1 1⁄2 cups ketchup
- 1 (8 ounce) can tomato sauce
- 1 tablespoon garlic powder
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 2 tablespoons smoky-style barbecue sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
Directions See How It's Made
- Trim most of fat from pork loin, and place in crock pot, fat side up.
- Sprinkle with garlic powder, pepper, salt, and red pepper flakes.
- Top with onion.
- Cook on high for 45-60 minutes.
- Switch to low.
- Cook on low for about 4 1/2 hours.
- Mix all sauce ingredients together.
- Separate pork loin into big chunks.
- Pour sauce mixture into crock pot, making sure to mix in juices from pork loin.
- Cook for one more hour, then shred pork with two forks.
- Barbecue can be left simmering for another 2 hours on low, or switched to"keep warm" setting instead.
- Serve on buns.