Comments on: Recipes for Pork Loin.

By: Tammy from Ca

Tammy from Ca — Tue, 10 May 2011 04:57:22 +0000

I cook mine like yours but…… try instead of the water about 1/2 can beer( I have used a whole can when I’m making a big roast) and a couple fresh chili peppers chopped.Yum. The beer cooks off and chili gives just a bite.

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By: Carrie

Carrie — Thu, 03 Dec 2009 17:19:06 +0000

I am in love with the recipe for the Pulled Pork Sammies!! It is now our families favorite. we love to use the Famous Dave’s BBQ sauce. They love spicy like the Devils Spit or Sweet and tangy. Thank you for this and man a hearty dinner for 12.00 love it!! The leftovers are his fav.

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By: Tammy

Tammy — Sun, 25 Oct 2009 21:36:28 +0000

We just had bbq tenderloin chops done in the crock pot. Put a whole sliced onion in the bottom of the crock then place pork chops on top. Top with favorite bbq sauce and cook on low for 6-7 hrs. We served ours with ranch style mashed potatoes and steamed broccoli.

By: Rita

Rita — Sun, 25 Oct 2009 18:31:22 +0000

I use the Burgundy pork roast recipe on all recipes you can find it here:

http://allrecipes.com/Recipe/Burgundy-Pork-Tenderloin/Detail.aspx

Don' put the potatos in with the pork….they soak up the wine and don't taste very good!

By: The Mom

The Mom — Sun, 25 Oct 2009 16:53:10 +0000

Electra, that sounds awesome, i will have to try it!

By: Electra

Electra — Sun, 25 Oct 2009 16:44:34 +0000

My recipe for pulled pork is similar in idea to yours, but I think maybe a little more flavorful. You start out by cutting the pork in chunks, rubbing in a Cajun seasoning of some sort (I use Emeril's Essence, because I love it), then brown it in a couple tablespoons of butter in a skillet. When it's brown on all sides, put the meat in the crockpot, then put one thin-sliced onion and two minced cloves of garlic in the skillet and cook them till translucent. Pour four cups of water over the onions, scrape off all the brown stuff from the bottom and sides of the pan, and pour the whole mess into the crockpot. Add a tablespoon of liquid smoke, then let it cook five hours or so.

To serve it, I use a slotted pasta spoon to pull most of the meat out into another container. Serve it on a bun and pour your favorite BBQ sauce over it just before eating. If you save the cooking liquid with the last little bits of meat in it, it makes awesome liquid for a pork fried rice the next day!