Jan 12, 2011
Made this with a 6 lb. pork loin roast I had bought on reduced for quick sale. I followed the ingredients increased for my size of roast, except for using dry mustard in lieu of prepared and adding liquid smoke. I cooked on high two hours and then low for seven. I took the meat out and it shredded with complete ease two hours before serving, then placed back in the crockpot. There was alot of liquid and needed to reduce a good two cups worth after placing the shredded meat back in the crockpot. Added a bit of BBQ sauce and liquid smoke at that point to give the meat a bit more flavor, even though it was tender, still lacked that BBQ flavor. After another two hours this was the best tasting pork I've evern made in the slow cooker. Our guest even requested to take home some for lunch the next day. I'm not sure I'd add the broth next time, I feel the fat in the meat made plenty of juice. *Note when placing meat in crockpot, always leave the fat side on top so the juices sink down into the meat while cooking...read that somewhere.
—*Sherri*
