I am a big pulled pork fan, it's simple and delicious, it's great to throw into quesadillas the next day and it freezes well. I love to freeze single servings of it to heat up if my husband won't be home for dinner. I just throw it in a pan to reheat it after it's been defrosted, maybe add a splash of chicken broth, and saute it until it's heated through. I either throw it on top of a bed of lettuce with sliced avocado or on top of a baked sweet potato topped with mashed avocado. I served this on a toasted sweet potato slice over spring mix with sliced avocado on top. You can absolutely throw this on a bun or in a wrap or just plain.
- 3 lbs pork loin
- 1 1/2 cups reduced sodium beef or chicken broth
- 2 tbsp chili powder
- 2 tsp cumin
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 tsp dried oregano
- freshly ground black pepper to taste
Pour broth into the bottom of your crockpot.
Combine all of the rub ingredients in a small bowl and stir to combine.
Rub all of the spice rub on all sides of the pork loin. Place in the crockpot and cook on low for 6-8 hours.
Once cooked, remove from the crockpot, shred with 2 forks and place it back in the crockpot, making sure to stir with tongs to coat with the juices.
Serve over lettuce, on a bun, on a baked sweet potato or in a wrap and top with desired toppings.
Recipe by Christine Pechulis