How to slow cook my bbq pork
I want to use this recipe for bbq pork... It calls for a 1.6kg boneless rolled pork loin. I am using the same weight of pork but instead of using boneless rolled pork loin I am using pork loin medallions. The recipe calls for me to cook it for 7 hours on high... since i am using smaller portions of meat would this effect the intensity or time that the recipe calls for or would it be fine to stick to the status quo? Thank you for your help!
Thank you everyone for your responses! I ended up just trying it out with the pork loin medallions.. I cooked it on low instead of high and i shortened the time, i did about 6 hours- it probably could have gone for a little less. I also made the spicy barbecue sauce covered it all completely so that nothing dried out. We had it for dinner tonight and it was great! It shredded up like it was supposed to and everything! We are very pleased! Thanks so much for all your help and tips, and for the recipe ideas as well! I am definitely going to try those out!
If your going for pulled pork, I would recommend using a boston butt (basically the shoulder). I think it is important to have a fatty piece of pork with connective tissue. The fat keeps it juicy and flavorful. Pork loin would shred but there would be no fat for flavor.
I would recommend the following recipe. Save your pork loin for pork chops.
Slow Cooker Pulled Pork
3 1/2 - 4 lb. Package pork carnitas (chunks of Boston butt roast)
16 ounce jar of barbecue sauce
12 ounce bottle of beer
8 ounce can of pineapple juice
pork rub consisting of onion powder, garlic powder, chili powder, smoked paprika, and black ground black pepper
1 large or 2 medium onions rough chopped
Put onions in bottom of slow cooker. Rub pork rub onto chunks of pork and put in crockpot.
Add barbecue sauce, dear, and pineapple juice to crockpot. Put the lid on and set too low for eight hours.
Remove pork to separate plate to cool. I'll pork is cooling. Strain and defat 4 cups of braising liquid. Put this liquid in a saucepan on medium heat and reduced to 2 – 3 cups. Be sure to bring liquid to boil to kill any lingering bacteria. Adjust sauce to taste. It may be necessary to add vinegar if the sauce is too sweet. It may need liquid smoke. You may want to add more barbecue sauce to thicken it. If you don't wish to use more barbecue sauce you could thicken the sauce with a teaspoon of cornstarch in a slurry.
Use two forks to shred pork. Discard excess fat. Add some of the braising liquid to the pork and mix. Serve on hamburger buns with a ring of sweet onion and some relish.
bbq pork? Are you meaning like pulled pork generally low and slowed on the BBQ? I've always made this with pork shoulder, not pork loin which is much too lean. But maybe you mean a different dish than I am thinking of?
To answer your question, yes using a smaller portion will usually result in faster cooking times. If you are using cut up pieces it's going to significantly reduce your cooking time.
I have cooked pork loin in the slow cooker before and have found it to work just fine, not sure how well it'd work for a pulled pork unless you intend to add a sauce.
I usually cook it for 6 hours on low. I make a dry rub of herbs with salt and pepper, rub it into the meat in a bag then add a little olive oil and let it marinate for either the whole day or overnight. In the bottom of the slow cooker I'll put a layer of roughly chunky chopped onion and crushed garlic cloves with a bit of stock for added liquid, then put the loin on the top.
Ok thank you, my slow cooker only has two settings, low and high so that's why it only said high. Maybe i should just cook it on low for 7 hours? It's meant to get super tender so that you can just fork all the pork off the chunk, like pulled pork.. but since i'm not using a whole chunk i don't know what to do really. But thanks for the tip :)