Dry-Rubbed BBQ Pork Loin
Source of Recipe
Posted by Joanne at Nana’s Kitchen 8/28/01.
List of Ingredients
1 tsp. chili powder
1 tsp. light brown sugar
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. lemon pepper seasoning
14 tsp. dry mustard
1/4 tsp. crushed, dried thyme
1/8 tsp. ground ginger
1 (3 lb.) boneless pork loin roast, trimmed of all fat
1/2 cup water
1/2 tsp. liquid smoke
Barbeque Sauce
1 cup ketchup
1 small yellow onion, minced
2 tsp. cloves garlic, minced
2 Tblsp. light brown sugar
2 Tblsp. cider vinegar
2 Tblsp. Worcestershire sauce
1/2 Tblsp. dry mustard
1 tsp. chili powder
1 tsp. prepared horseradish
1/4 tsp. finely ground black pepper
1/4 tsp. crushed dried thyme
1/8 tsp. chopped dried rosemary
Recipe
In a small bowl, combine the dry rub ingredients. Rub into the pork roast. Place a wire rack in the bottom of a 3-1/2 quart or larger slow cooker. Combine water and liquid smoke and pour into slow cooker. Place the roast pork on the wire rack, if necessary, cut the pork into two pieces to fit. Cover and cook on low for 9-10 hours, or on high for 4-5 hours.
About 1 hour before serving, combine the barbeque sauce ingredients in a medium saucepan. Place over medium-high heat and bring to boil. Simmer, stirring occasionally, for 30 minutes.
Lift pork from slow cooker, and let stand for 20 minutes. With tongs, remove the metal rack, and discard any pan drippings.
Shred and chop the pork roast, and return it to the slow cooker, and cover with sauce. Stir well to combine. Cook on low for another 30 minutes. Spoon on fresh buns and enjoy.
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