Thursday, July 19, 2012

Slow Cooked South Carolina BBQ Pork Loin

If you've read my cooking blog before, you know how much I enjoy my slow cooker. This recipe was a real winner the other night. I had a thawed out pork loin and wanted to try a new recipe. I narrowed it down to two slow cooker BBQ recipes - North Carolina BBQ Pork Loin or South Carolina BBQ Pork Loin - though I'm pretty sure both North & South Carolina would not consider this an actual BBQ recipe and probably would scoff at the idea that it's cooked in a crockpot. Anyway, I flipped a coin and, unlike the Civil War, the South won. If you enjoy a sweet tang to pork loin, you'll love this recipe. Makes for a nice Sunday dinner. Fix it in the morning and leave it alone for 8 hours. Perfection!

Slow Cooked South Carolina BBQ Pork Loin


4-6 pound pork loin
2 medium onions
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon black pepper
1 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1/2 tablespoon sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper


1. In a bowl mix finely sliced onions, brown sugar, paprika, salt and pepper. Coat the loin with this mixture. Put loin in the slow cooker with onions and seasoning.

2. In a bowl mix vinegar, Worcestershire sauce, red pepper flakes, dry mustard, garlic salt, and cayenne pepper. Mix. Pour a third of the sauce on loin, then refrigerate the rest.

3. Cook on LOW for 8 to 10 hours... or HIGH for 5 to 6 hours

4. Add one more third of the sauce to the loin and cook for 30 minutes.

5. Pour off excess liquid and serve. Top with the cooked onions. 

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