"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Rachel’s Crockpot Pulled Pork Loin Recipe

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This recipe for Rachel’s Crockpot Pulled Pork Loin, by , is from That's Just Pop !!!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachel King


2 ½ to 3 lbs. Pork Loin
1 onion small and diced
14 oz can beef broth
2 tbs chili powder
½ tsp salt
( For Mexican flavor 1 tsp. cumin, 1 cup medium salsa)
( For BBQ flavor: 1 tsp liquid smoke, 1 cup BBQ sauce)

Start with 2 ½ to 3 lbs. of pork loin. That is usually half of most pork loins. The other half will freeze well.
Trim the pork loin and cut into four equal slices.
Chop and add onion.
To a large size crockpot add one 14 oz. can of beef broth, the chopped onion, 2 tbs chili powder, ½ tsp salt, and either 1 tsp cumin (for Mexican flavor) or 1 tsp liquid smoke for BBQ flavor, whichever you decided.
Place the loin in the crockpot. Cook on high 3-4 hours until falling apart.
Remove pork and shred with fork.
Move all braising liquid into a bowl.
Add the shredded pork back into the crockpot, add back about ½ cup of braising liquid per pound of pork. So, I started with 3 lbs. and added back 1 ½ cup. You may need a little more or a little less. Test the moisture and add a little more if needed.

Now if your doing Mexican add one cup of salsa. Or add the cup of BBQ sauce if you decided on BBQ flavored.
Continue to cook on low for another 30-60 minutes.

Personal Notes:
Personal Notes:
(See Rachel's recipe for Jalapeno Coleslaw to go with this)




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