We had an “End of the World” party at the office Friday, with the theme of foods you’d want to feast upon if it was your last meal. As a good Southern girl, of course I made barbecue (what else would you eat for your last meal on earth?). It’s a crock pot recipe, so you just chuck the roast into the crock pot before bed and whip up the sauce the next day.
4 lb pork loin roast
3 cups apple juice
2 tsp ground ginger
1/2 tsp chili pepper
1/4 cup Splenda brown sugar blend
1/4 cup molasses
1 1/2 cup tomato sauce
1/2 cup ketchup
1/4 cup Worcestershire
1/2 cup cider vinegar
1/2 cup Jack Daniels smoked honey mustard
How I Made It:
Put the roast in the crock pot with the apple juice, ginger, and chili pepper. Cook on low for 8-9 hours, or until it is tender and shreddable.
Combine the sauce ingredients in a heavy saucepan over low heat. You may want to adjust the ingredients to your taste (tangier, sweeter, etc.). You can add a little Tabasco if you want some heat. While the sauce simmers, remove the roast from the crockpot and let rest on a plate. Discard the cooking liquid and return the roast to the crock pot. Shred with two forks. Pour the sauce over the shredded pork. Keep warm in the crock pot until ready to serve.
How It Turned Out:
Tangy and tender, this barbecue is flavorful but lacks heat. You might spice it up if you need a little kick in your Q.