SWEET AND SMOKY SLOW-COOKED PULLED PORK LOIN
This makes a massive batch of pulled pork that is great for cook-outs, potlucks, parties for a sizable group, or for lunches and dinners with plenty of extras to freeze and reheat. Substitute any other diet soda; the soda is used as a substitute for brown sugar. Dish can be served by itself or 'sloppy joe' style on hamburger buns.
Provided by Sarah Meedel
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 4h20m
Yield 24
Number Of Ingredients 12
Steps:
- Cut each pork tenderloin into 4 pieces and place into a slow cooker; set to High.
- Stir onions, barbecue sauce, crushed tomatoes, diet soda, Worcestershire sauce, garlic, liquid smoke flavoring, paprika, red pepper flakes, cinnamon, and nutmeg in a bowl; pour mixture over pork tenderloin pieces. Cover and cook until tenderloin pieces begin to shred at the edges, 3 to 4 hours.
- Shred meat using 2 forks; reduce slow cooker setting to Low and cook 1 more hour.
Nutrition Facts : Calories 148 calories, Carbohydrate 9.9 g, Cholesterol 47.5 mg, Fat 4.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 1.3 g, Sodium 321.9 mg, Sugar 6 g
SLOW SMOKED A PORK LOIN RECIPE
Provided by á-164938
Number Of Ingredients 8
Steps:
- 1 Fill the electric smoker's water tray and wood chip tray to their fill lines and adjust the heat to medium. Close the cover on the smoker and allow it to reach 225 F. Adjust the heat as needed to maintain the 225 F temperature. 2 Pat the pork loin dry with paper towels and season it to taste. Mix together dried spices such as paprika and cumin and apply it to the pork. Use 2 tsp. of kosher salt per cup of dried spices. You can also season it with a spice paste, which helps keep the pork moist during smoking. Mix 1 cup of olive oil and 2 tsp. of kosher salt with 1 cup of the fresh herbs and dried spices of your choice and apply it to the pork loin. Place the pork loin in the center of the smoking rack and cover. 3 Smoke the pork loin for 6 hours. Turn the pork over and rotate it 180 degrees after 3 hours. Check the wood chips and water level every 2 hours and refill as needed. The pork loin will be ready when the internal temperature of the meat reaches at least 145 F. Let the meat rest after cooking for 3 minutes. Read more : http://www.ehow.com/how_10008711_slow-smoke-pork-loin-electric-smoker.html
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