Slow Cooker Pork

10 Oct

Now that the summer is gone and fall is here the days are getting cooler. How great is it to have some wonderful hot “melt in your mouth pork” when you get back home from a long day? I’ve been experimenting different recipes with pork loin, since I got a great deal and my freezer is packed with them…
I usually cook by feeling, so I rarely use measurements, I just eyeball all ingredients.
I can’t do the same when baking since it is a precise science, where any mistake could cause a disaster…and let me tell you that I had to learn that by ruining many recipes. Then I went to Culinary School, where I learned there is no way around it,stopped being such a rebel, and actually started following recipes and measurements when it comes to baking.
Now getting back to the wonderful pork, please forgive me if ratios and measurements are not exact, I did my best to remember.

Marinate: the night before I cooked it,I poked some holes in it with a fork and added these
Keep refrigerated in a covered container or ziploc bag until the next day.

Ingredients
* 2 tablespoons of Apple Cider Vinegar
* 5 crushed cloves of garlic
* 1 bay leaf
* 4 peppercorns
* 2 Tbs Dijon Mustard
* 1/2 teaspoon AllSpice
* 1 Tbs lemon Pepper
* 1 teaspoon Sweet Paprika
* 1/2 cup Mirin (Sake cooking wine)
* 1/2 cup Worcestershire Sauce
* 1/2 cup Low Sodium Soy Sauce

In the morning,add the pork with marinade to the slow cooker, plus 2 bags of onion soup, 1 teaspoon of Liquid Smoke, and chicken stock all the way up, making sure the pork is submerged on it.
Turn the Slow Cooker on low and let it cook for about 10 hours, until liquid is reduced and pork is so tender it will break apart with a fork.

Serve it with white rice and enjoy… It is so good you wanna smack your mama…

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2 Responses to “Slow Cooker Pork”

  1. cindy knoke February 13, 2013 at 8:34 pm #

    Okay that’s it. I wanted to eat everything the three posts I looked at. I’m following you. Awesome food~

    Like

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