In Kansas City, pulled pork sandwiches are a mainstay on restaurant menus. I can honestly say that I never had good pulled pork until I moved here after college. Growing up, pulled pork was typically overcooked mush drowned in barbecue sauce. Kinda like the mystery meat they served for school lunch. Something to be avoided.
Rest assured that this recipe will yield you savory, perfectly cooked pork. Slap a simple 5-spice rub on the pork loin, and let the slow cooker do the rest. It’s the perfect blend of sweet, savory, and smoky and is perfect for sandwiches, to top salads, or even to use in your favorite Mexican dishes!
I also feel compelled to mention how affordable this dish can be. I typically buy one of those enormous boneless pork loins (8-9 lbs), and then divide it three ways. One part goes into the slow cooker, the other two pieces are frozen for another day. My store occasionally runs a $1.79/lb special on these giant slabs of pork.
For my little family of 3, cooking a pork loin like this can yield three dinners! We typically use it in enchiladas, tacos, on barbecue sandwiches and just by itself.
- s boneless pork loin roast
- 2 tablespoon brown sugar
- ¼ teaspoon cayenne pepper
- 1 tablespoon dry mustard (substitute prepared mustard if you need to)
- 1 tablespoon garlic salt
- ½ tablespoon cumin
- ½ cup chicken broth
- Pat pork dry with a paper towel to remove excess moisture.
- Combine spices into a small dish.
- Gently pat the spices onto the meat, pressing to form a crust.
- Transfer the spice rubbed pork into the slow cooker.
- Add chicken broth around pork.
- Cover and cook on low for 8 hours.
- Remove, and shred with a fork.
- If you don't have chicken broth, feel free to sub vegetable broth, or water.