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1 (3-4 lb.) pork loin roast Salt and freshly ground black pepper to taste Crushed red pepper flakes or ground red pepper to taste 2 tbsp. sugar 2 c. white vinegar (or 1 c. vinegar and 1 c. water for less vinegar taste) 12 to 16 hamburger buns Trim fat from roast and place in 5 quart electric slow cooker. Sprinkle roast with salt, pepper and crushed red pepper. Add sugar and vinegar. Cook on low 12 to 14 hours. To reduce cooking time, follow slow cooker directions for cooking on high. When done, remove roast from cooker and place in a large skillet, reserving cooking juices. Flake or shred roast, removing any fat or gristle. Mix meat, some of cooking juices and ketchup. Simmer mixture over medium heat until juices evaporate. Serve on lightly toasted hamburger buns. Serves 12 to 16. | |
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recipe reviews #2616
Ted says:
I added apple cider vinegar and some garlic.
#39073
DrMary (Maryland) says:
We always used to do this with pork shoulder, but they had loin on sale (practically giving it away!). Hardly any fat or gristle to remove! Pulled pork from pork shoulder is my 12-year-old son's specialty dish (he does a beef version for folks who don't eat pork) and we thought it could get no better - this tops it. Yummy! We usually use balsamic vinegar and bourbon. . .maybe next time.
#132460
Marsdan (Arizona) says:
Wow... this is so very tender and delicious.
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