Recipe & Image taken from http://www.skinnytaste.com
2.5 lb boneless pork loin roast (center cut, trimmed of all fat)
2 tsp red wine vinegar
2 tsp Hickory liquid smoke
1 tsp garlic powder
1 tsp sea salt
1 cup BBQ sauce
Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke. Cover and set to high for 6 hours.
Remover pork and transfer into a large dish, reserve all the liquid into a cup and set aside.
Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cups of the reserved liquid and the BBQ sauce.
Cook on high for a further hour and then serve.
Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke. Cover and set to high for 6 hours.
Remover pork and transfer into a large dish, reserve all the liquid into a cup and set aside.
Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cups of the reserved liquid and the BBQ sauce.
Cook on high for a further hour and then serve.
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