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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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We love the other white meat in our house and this was my attempt at creating a rub for a picnic pork loin which would be good for pulled pork sandwiches for leftovers. Ingredients:
1/4 cup brown sugar |
1 teaspoon salt |
1/4 tablespoon black pepper |
1/2 teaspoon ground mustard |
1/2 teaspoon thyme |
1/2 teaspoon cinnamon |
1/2 teaspoon garlic powder |
1 teaspoon cumin |
2 tablespoons adobo sauce (or paste) |
14 ounces chicken broth |
1 tablespoon minced garlic clove |
1/2 cup onion (chopped) |
3 -4 lbs pork loin (shoulder) |
2 tablespoons vegetable oil |
Directions:
1. Turn Crock Pot to High.
2. Mix first 8 dry ingredients in a small bowl.
3. Spread mixture on a dinner plate or in a pie dish.
4. Coat all sides of pork roast with spice mixture.
5. Heat oil in pan on medium heat. Brown roast on all sides (about 2-4 minutes).
6. Remove pork and place in crock pot.
7. Now saute minced garlic and onion in the pan in which the roast was browned; until onion is translucent - stir frequently (about 3 minutes).
8. Add onion and garlic to crock pot.
9. Spoon adobo paste onto roast (it will melt as the roast cooks so don't worry about having chunks of paste in there).
10. Add Chicken Broth, pouring it over the other ingredients. (Depending on how large your crock pot is you may have to alter the amount of stock you add. Don't cover roast more than 2/3 with liquid or it will take much longer to cook.).
11. Now comes the easy part: Place lid on Crock Pot and cook (on High) for 4 hours.
12. Remove roast to cutting board. Holding it down with tongs, pull away small sections of pork with a fork held in your other hand.
13. Serve by itself or as a sandwich on your favorite toasted bun.
14. Note: I discarded the liquid that remained - I found it a little too briney from the adobo and was afraid that flavor would transfer to the pulled pork if stored together.
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