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| Slow cooker pulled Pork. | |
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| Topic Started: Feb 1 2016, 08:05 AM (224 Views) | |
| swing | Feb 1 2016, 08:05 AM Post #1 |
swing
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3 medioum sized pork tenderloins 2.5 cups of ketchup 1/4 cup of brown sugar 1/4 cup of cider vinegar ( i just used regular) 3.5 tablespoons worcestershire sauce 2.5 tbsp. spicy dijon mustard 1 tsp of pepper. Kaiser buns. Cut tenderloins in half and pour sauce over. cover and cook on low for 5 hours or until meat is tender. Remove meat and shred with 2 forks and return to slow cooker until heated through. Serves 6 - 8 people. Serve on buns with coleslaw. I only used two tenderloins. This recipe was served by a cousin in S.Ab.~ excellent, easy, meal! |
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| heatseeker | Feb 1 2016, 09:43 AM Post #2 |
Veteran Member
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I did pulled pork a couple of days ago (shoulder, which has a lot of fat and connective tissue, works well). The kids love it, especially with cole slaw. |
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| Darcie | Feb 1 2016, 10:50 AM Post #3 |
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Skeptic
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Thanks for this, was wondering what to do with a quite large loin roast I have in the freezer. |
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| Trotsky | Feb 2 2016, 02:55 AM Post #4 |
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Big City Boy
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The loin roast will certainly work as pulled pork. (Is it boneless?) |
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| lilal | Feb 2 2016, 08:52 AM Post #5 |
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Blue Star Member
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The loin is actually better than a tenderloin for pulled pork as the fat in it adds to the flavour. We made one (6 lbs.) last summer to take to a family reunion. Buns and coleslaw are a "must-have" with it. |
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| Alli | Feb 2 2016, 04:23 PM Post #6 |
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Mistress, House of Cats
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Swing I just bought a small pork roast butt I think and was not quite sure what to do with it. My older boy is coming to teach me how to use the Samsung tablet he gave me.... this will be just the ticket to feed him... Thanks for the recipe 023 |
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| Darcie | Feb 2 2016, 04:30 PM Post #7 |
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Skeptic
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Yes |
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| Trotsky | Feb 3 2016, 02:17 AM Post #8 |
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Big City Boy
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Why not just cleave the boneless loin into 5 or 6 roasts. Smother one with Rosemary, brown in a Dutch oven, and then bake it tightly covered in a 350 oven for a couple hours. Toss in a shot of wine every so often to deglaze and add some steam. Let stand for 20 minutes and slice thin. Serve with gravy of your choice. Seems a shame to use so nice a cut for pulling. A cheap shoulder works so well. Edited by Trotsky, Feb 3 2016, 02:18 AM.
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| Darcie | Feb 3 2016, 03:02 AM Post #9 |
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Skeptic
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I cut the loin into 4 sections, one already done the roast in the oven, cut chops with the other quarter. Want something different out of one of the other ones. I still will have another roast in the freezer left over after the pulled pork. Thought I would cut it in thirds but it ended up being bigger than I thought and cut it in quarters. |
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| Trotsky | Feb 4 2016, 02:29 AM Post #10 |
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Big City Boy
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Did you slaughter a whole PIG, Darcie?
Edited by Trotsky, Feb 4 2016, 02:29 AM.
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