By Mike Thayer
Here's a nice little hack for making some really great 'Pulled' (shredded really) Pork done in the crock pot.
Talk about some flavorful, oh-so-tender and juicy pork! And this recipe is versatile. You can go classic BBQ, Mexican or even Asian cuisine with this recipe/shortcut/hack.
- 2 pounds of pork loin
- Your favorite dry rub
- Two cups of Margarita mix
Rub that pork loin with your favorite dry rub, if you don't have one, Kosher salt and black pepper will do just fine. Place in a zip lock bag and refrigerate for 24 hours. After that pork loin has gotten all happy in the fridge, place it in the crock pot, pour in the Margarita mix and cook it on the high setting for 5-1/2 hours. Shred in a large bowl or tray/dish and serve.
- Mix with BBQ sauce when shredding, serve on a toasted bun with coleslaw
- Skip the BBQ sauce and create some shredded pork tacos, serving on a flour tortilla with all the traditional taco toppings and salsa
- Stir fry some vegetables creating some sweet and sour pork (the liquid in the crock pot makes a great base for the sauce) or break out the rice and Soy for pork fried rice.
$pend Wisely My Friends.....