Sherry and Onion Pork Loin

[Smokin' in AZ]

chilerelleno We did the pork loin in the slow cooker last night. And here are some pics of the cook.

Sorry I could not find a slow cooker forum, hope I do not get in trouble for this.

And it is really more of a shredded meat than pulled as you said in the other thread. But I use the bear claws on this same as I do for the pulled pork butt.

Here it is in the slow cooker.

This was a monster loin - 5.5lbs. Where the heck does Walmart get a pig that big?

Here it is resting.

Here it is shredded.

And the final product.

Pulled it at an internal temp of 195 degrees.

Chile, that shredded pork loin could go into many different mexican dishes I think, burros, tacos, etc.

We have a bunch leftover, any suggestions?

chopsaw tonight is chuckeye steak night, stay tuned!

John

 

[Smokin' in AZ]

Thanks for the like chopsaw.

 

[Smokin' in AZ]

Thank you yankee2bbq and tallbm for the like!

 

[Smokin' in AZ]

Just in case you missed the recipe in chilerelleno 's post.

Pork Loin with Sherry and Red Onions

2 1/2 lbs Boneless Pork Loin, tied
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
3 Large red onions
1 cup pearl onions, blanched and peeled
1/2 cup dry sherry
2 tablespoons chopped fresh Italian parsley
2 tablespoons water
1 1/2 tablespoons cornstarch

1. Rub pork with salt and pepper. Place pork in slow cooker. Melt butter in medium skillet over medium heat. Add red and pearl onions, cook and stir for 5-7 minutes or until softened.

2. Add onion mixture, sherry and parsley to slow cooker over pork. Cover and cook on low 8-10 hours or on high 4 to 5 hours.

3. Remove pork to large cutting board; cover loosely with foil. Let stand 10-15 minutes before slicing.

4. Stir water into cornstarch in a small bowl until smooth, whisk into cooking liquid. Cover; cook on high 15 minutes or until thickened. Serve pork with onions and sherry sauce.

TIP - Double all ingredients except for the sherry, water and cornstarch if using a 5, 6, or 7 qt slow cooker.

We did the low setting for the cook and substituted huge yellow sweet onions we get from a local farm. It is more like shredded than pulled actually.
The tenderness might be a combination tons of onions and cook time.

 

[chilerelleno]

chilerelleno We did the pork loin in the slow cooker last night. And here are some pics of the cook.

Sorry I could not find a slow cooker forum, hope I do not get in trouble for this.

And it is really more of a shredded meat than pulled as you said in the other thread. But I use the bear claws on this same as I do for the pulled pork butt.

Here it is in the slow cooker.
View attachment 403770

This was a monster loin - 5.5lbs. Where the heck does Walmart get a pig that big?

Here it is resting.
View attachment 403771

Here it is shredded.
View attachment 403772

And the final product.
View attachment 403773

Chili, that shredded pork loin could go into many different mexican dishes I think, burros, tacos, etc.

We have a bunch leftover, any suggestions?

chopsaw tonight is chuckeye steak night, stay tuned!

John

Looks pretty darned good from where I'm sitting.

Leftovers suggestions? Look up my Green Chicken Enchiladas and substitute the pork, should be dynamite.

 

[Smokin' in AZ]

Looks pretty darned good from where I'm sitting.

Leftovers suggestions? Look up my Green Chicken Enchiladas and substitute the pork, should be dynamite.

Thanks Chile, green chicken enchiladas it is.

I married a Northern California girl and she looves green chili!

John.

 

[pushok2018]

Beautiful dish, John! Nicely done. Like!

 

[Smokin' in AZ]

Thanks for the like pushok2018!

 

[Smokin' in AZ]

Thanks for the like chile!

 

[smokerjim]

looks pretty tasty from here!

 

[Smokin' in AZ]

looks pretty tasty from here!

Thanks Jim, and thank you for the like as well.

John.

 

[drdon]

Yup....we can do that. Looks mighty tasty.
Don

 

[chilerelleno]

Thanks Chili, green chicken enchiladas it is.

I married a Northern California girl and she looves green chili!

John.

Sorry, there's no Green Chiles in that recipe, but you can add them to suit her tastes.

 

[Smokin' in AZ]

Sorry, there's no Green Chiles in that recipe, but you can add them to suit her tastes.

Thanks for the heads up.

I figured with the word green in it it had green chiles.

As you probably could tell I am a real newbie to cooking mexican dishes, but I am trying so thanks for being gentle with me.

 

[Bearcarver]

Looks Mighty Fine, John!!
Was that a Young one @ 5 pounds? They're usually about 10 pounds around here.
Now I gotta find that Chuck Eye!!
Like.

Bear

 

[chopsaw]

Weird ,,, I didn't see the pictures yesterday . That looks fantastic .

 

[SecondHandSmoker]

I'll take plate please.

 

[Smokin' in AZ]

Looks Mighty Fine, John!!
Was that a Young one @ 5 pounds? They're usually about 10 pounds around here.
Now I gotta find that Chuck Eye!!
Like.

Bear

They seem to skinnier and around 3-4 pounds around here. A 10 pounder would need a huge crock pot.

 

[Smokin' in AZ]

I'll take plate please.

Ok, there are leftovers. Where should I send it....I am guessing Tucson somewhere maybe?

 

[Smokin' in AZ]

Weird ,,, I didn't see the pictures yesterday . That looks fantastic .

Might be cause I had to edit it a couple of times to fix typos.

And thanks for the like!