Pulled Pork

The first time I had Pulled Pork was at Henry's Smokehouse (or was it Smokey's Henhouse??) in Simpsonville, SC sometime around 1990 or 1991. There's another one in Greenville. I've never had better Pulled Pork, and apparently I'm not the only one to think so. The idea here is to take a cheaper cut of pork and tenderize it with hours of slow cooking in a tasty marinade until it's ready to fall apart. Then you pull it apart with a fork into small pieces and put your favorite BBQ sauce on. Today I'm doing this with a very lean pork loin that we cut in half and roasted in the oven. It was pretty tough. So with nothing to lose, I'm going to make Pulled Pork out of it by cooking it for hours in a crock pot.

INGREDIENTS:
2 lb boneless Pork Loin (approx)
¼ Cup Malt Vinegar
¼ Cup Mustard
1 Tbsp Worchestershire Sauce
Medium Onion Chopped
1 Tsp Garlic Salt
2 Tsp Pepper

Mix the ingredients in the crock pot, put in the Pork and turn it on. Done. Go take a nap. Every hour or so baste it or flop it over so all of it sits for a while in the vinegar mix. Let it slow cook for 10 hours or so. Internal temperature should be around 205° or so. Take it out and let it cool down enough to pull apart with your fingers and a fork.

Good stuff.

RESULTS:
It actually cooked for 9½ hours, and then cooled for about ¼ hour. The internal temperature was 208° F. and it pulled apart easily with fingers and a fork. Adding Pork Mustard BBQ Sauce was the finishing touch. What a great taste. I have a feeling that I'll do this again soon.