Monday, February 2, 2009

Shredded Pork

Jim decided to have his dad over to watch the Super Bowl so I thought it would be a good time to try and make shredded pork. He had bought a pork loin and cut half into chops and half into a roast. So it was about a 2-2.5 pound pork loin roast. He put a dry rub on it and let it sit, wrapped in plastic, overnight in the fridge. It doesn't need to sit that long, but it should sit for at least a few hours.

Ingredients for dry rub:

2 tbsp. kosher or coarse salt
2 tbsp. brown sugar
1 tbsp. black pepper
1 tbsp. garlic powder
1 tbsp. dried basil
1 tbsp. paprika
1 tbsp. dried tarragon (optional)

apple juice
BBQ sauce

Rub the roast with the dry rub and let sit in the fridge for 2-3 hours to overnight.

When it comes time to cook the roast, add enough apple juice so that it is 1/2" up the side of the crockpot liner. Cook on low for 6-8 hours.

Once cooked through, remove the roast, discard the liquid, and shred the pork using two forks. Return the pork to the crockpot and add your favorite BBQ sauce. We ended up using an entire bottle (16 oz) of Stubbs BBQ sauce. It can sit in there on low until you're ready to eat.

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