By Amanda Beth on June 18, 2004
Photo by Chef shapeweaver �
Photo by Chef shapeweaver �
"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!"
Serving Size: 1 (97 g)
Servings Per Recipe: 8
"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 :)""
"This was fabulous, a definite make again! We made this as stated, except cut back the cayenne to about 1/4 teaspoon as we don't like things too spicy. We've never made pulled pork before, & this was a great introduction. This will be the recipe I use from now on."
"My family realy enjoyed this recipe. It was easy to prepare with items you find in your pantry and it takes little time to put together. I removed the pork from my crock pot and sliced into bite size pieces. While the pork cooled a little, I emptied the juices from the crock pot and put back the cut pork. I then stirred in the barbecue sauce and cooked on LOW for 2 hours. Instead of serving it on rolls, I served the meat in a wrap with lettuce, tomato and cheese. Outstanding!"
"Took this to a work potluck. Everyone loved it and asked for the recipe."
"This had a great flavor and I will definitely make it again. But do cut down on the cayenne and red pepper if you don't like things really spicy. I did have to cook it on high the whole time, about 7 hours, and could have cooked it a little longer to get it to fall off the bone."
"I made this yesterday and while it was very easy to make and smelled wonderful cooking, I personally did not like it as much as I thought I would. DH, on the other hand, wolfed down 2 big sandwiches and loved it! I made as posted and I will probably make it again for DH. I think he added some hot sauce to his sandwiches. Thanks for posting!"
"This was my first attempt at using a crockpot so I really didn't know what to expect. WOW ! Seriously tender meat! I got a cheap pork butt roast on special and thought I would try to get the most out of it. I followed the recipe exactly and after 8 hours the meat just fell apart. Excellent flavour...and very easy instructions! Now that I have christened my crockpot, I'll be using this recipe again...and again ! Thanks, Amanda....great crockpot recipe !"
"DH loved this so much he wanted to go out and buy another pork loin straight away! I made v. few changes when making it, but here they are: I browned the pork loin first ('cause Grandma says that's best :-) ), used Ragu instead of tom. sauce, cut the cayenne pepper down to 1/8 teaspoon (plenty even for us heat-lovers), and carmelized one whole onion, adding it in after step 9. To be honest, the first set of seasonings alone made for a delicious flavor on the pork -- that's why I'm back here now! I'm going to try just the first four seasonings on a beef roast I'm cooking. NB I had to double the cooking time in order to get to the fall-apart tender stage. Also, we served the leftovers over baked potatoes -- yum! "