Crock Pot Loin with Roasted Red Peppers
After our 4th Annual Manday event I had a leftover 2lb loin and some roasted peppers in a tupperware container, and since I hate to waste anything and Sunday was a get together with my family for Amanda's Birthday, I figured I would have plenty of Guinea Pigs to try this out.
Fortunately everyone liked it but most everyone thought it was chicken.
For a smoky flavor to your pork Loin you can score the top and cold smoke for an hour or so, you can also use liquid smoke.
I did not use exact measurements, this is one of those throw it in there recipe.
- Line the bottom of your crock pot with 3/8" - 1/2" thick onion slices, turn the crockpot on high.
- Crosshatch the top of the loin (opposite fat side). Place fat side down on the onion slices
- Season with your spices, I used Garlic Powder, Onion Powder, Minced Onion, coarse pepper and Old Bay
- Using a fork pull on the pork, When the pork is starting to get flaky, place the onions on top and slice them up a pit, then pull the pork with a fork, shredding the roasted peppers along with the pork, you can use a coarse pull or cook longer and shred. There should be plenty of liquid but if it looks too dry, you can add 1/4 cup of Pineapple or Apple Juice.
- Coarse pull