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Dry Rubbed Barbecue Pork Loin Recipe

by Global Cookbook

Ingredients

1 tsp chili pwdr 1 tsp light brown sugar 1/2 tsp garlic pwdr 1/2 tsp paprika 1/4 tsp lemon pepper seasoning 1/4 tsp dry mustard 1/4 tsp crushed dry thyme 1/8 tsp grnd ginger 1 x boneless pork loin roast - (3 lbs) trimmed of all fat 1/2 c. water 1/2 tsp liquid smoke 1 c. ketchup

1 sm yellow onion chopped 2 lrg garlic cloves chopped 2 Tbsp. light brown sugar 2 Tbsp. cider vinegar 2 Tbsp. Worcestershire sauce 1/2 Tbsp. dry mustard 1 tsp chili pwdr 1 tsp prepared horseradish 1/4 tsp freshly-grnd black pepper 1/4 tsp crushed dry thyme 1/8 tsp crushed dry rosemary 12 x poppy seed Kaiser rolls split and toasted

Directions

1. In a small bowl, combine the dry rub ingredients. Rub into both sides of the pork roast.
2. Place a wire rack in the bottom of a 3 1/2-qt or possibly larger crockery slow-cooker. Combine water and liquid smoke. Pour into slow-cooker. Place the pork roast on the wire rack. If necessary, cut pork into 2 pcs to fit. Cover and cook on Low for 8 to 10 hrs, or possibly on High for 4 to 5 hrs.
3. About 1 hour before serving, combine barbecue sauce ingredients in a medium saucepan. Place over medium-high heat. Bring to a simmer and cook, stirring occasionally, for 30 min.
4. Lift pork roast from slow-cooker and let stand for 20 min. Using tongs, remove metal rack and throw away any pan drippings.
5. Shred and chop the pork roast. Return pork to slow-cooker and cover with sauce. Stir well to combine. If cooking on High, change setting to Low. Cover and cook for another 30 min.
6. To serve, spoon about 4 ounces of the shredded pork and sauce onto the bottom of each roll. Top with second half of roll and serve at once.
7. This recipe yields 12 servings.
8. If on a low sodium diet, use low-sodium ketchup.

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