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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Loin with Dry Spice Rub Recipe

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This recipe for Pork Loin with Dry Spice Rub is from The Stallbaumer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
pork loin
dry spice rub*
vinegar
Directions:
Directions:
Cut pork loin into rough cube shapes about 4-6 inch on each side. Cover each chunk with about 1/4-1/3 c. seasoning. Let sit for anywhere from 15 minutes to overnight.

Fill roaster or crock pot with 1/4 inch of vinegar. Layer pork loin, fat side down. Cover and turn on high for 1/2-1 hour. Turn to medium/low for minimum of 4 hours, preferably 6-10 hours.

Turn off crock pot, remove pork and place on platter. Break it up into smaller chunks to let it cool quicker. After about 10 minutes, it should be to the point where you can handle it reasonably well. Break it apart, removing all the large chunks of pork. Usually some combo of forks/steak knives works best, you are trying to break it down to the consistency of thinly pulled pork.
At this point you can pile it up and pour some of the drippings from the crock pot back on the pork and toss to spread. The drippings add a ton of flavor and moisture, so if the meat tastes dry/bland, just add more.
Personal Notes:
Personal Notes:
*The recipe for dry spice rub can be found under the This & That section.

 

 

 

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