pork loin (size to fit your family needs)
Sweet Baby Ray's barbecue sauce (or your own favorite)
oven-safe cooking bag (Reynolds)

Put the pork loin in a large cooking bag - no water added, lightly twist closed. Set Crock-Pot on LOW and let it slow-cook all day. It makes loads of its own juice. I have left it in for 8 to 12 or more hours at a time.

Using an oven mit, remove the bag and empty the contents into a large bowl with all the juices. Take 2 large meat forks and just start separating the meat until it is shredded in its juice so it stays forever moist. Add the barbecue sauce, to taste, and you are ready to go! It freezes beautifully, also.

Variation: My family does not like spicy or hot foods, but feel free to add your own hot peppers or spices, to taste.

Submitted by: Kathy MacPherson