A good deal at the grocery store on a large pork loin roast and some unexpected guests led me to come up with a great dinner on the fly. I served it two ways not only to provide options but also to extend it a little. Here’s what I did:
- 1 pork loin roast (note, this is not the thin, tenderloin)
- Equal parts ground cumin, coriander and oregano (adjust the amount to the size of the roast)
- 1 onion, sliced
- Chicken bouillon mixed in water (1 cube or tsp. per 1 cup of water) so that it reaches half way up the roast in the crockpot.
- BBQ sauce of your choice
- Hamburger buns
Pat the roast dry on all sides. Rub the seasoning blend all over it. Brown the roast on all sides in a large skillet and then put it in the crockpot with the fat side up!
Saute the onion slices in the same skillet just until beginning to soften. They will pick up residual seasonings. Place them on top of the roast in the crockpot.
Add the bouillon to the skillet and scrape up any wonderful stuck bits. Pour it all over the roast and onion.
Cover the crockpot and put it on high for approximately 5-6 hours. You’ll know it’s ready when you can easily stick a fork in the roast. Allow it to sit with the heat turned off for about 10 minutes.
Remove the pork to a bowl and start to shred it apart using two forks.
Serve the seasoned pork as is for those who want it that way or let them ladle some BBQ sauce over their portion. You can eat the pork just that way with side dishes or put the meat in a bun for a pulled pork sandwich.
We served it with sweet potatoes and yellow cabbage that I sautéed with diced onion just until both were softened and starting to caramelize. This was my hot alternative to cole slaw which also goes great with pork.