Crockpot Pulled Pork

The Crockpot is a great way to have a nice home cooked meal ready when you get home from work without all the effort in the kitchen. This was very easy and quite delicious. I made this with the intent of freezing half for a future meal. We had my mom over for dinner and half my 5.5 lb roast was easily enough to feed the three of us with leftovers for lunch tomorrow. I used a leaner cut of meat than the original recipe called for so I reserved some of the cooking juices instead of discarding them all. This kept the meat moist without the fat. We enjoyed this on a wheat bun with coleslaw, roasted brussels sprouts and baked fries.

Adapted from The Way The Cookie Crumbles

Ingredients
5-6 lb center cut bone in pork loin
1 cup BBQ sauce
Rub:
1 T pepper
1.5 t cayenne
2 T chili powder
2 T cumin
2 T brown sugar
1 T dried oregano
4 T paprika
2 T salt
1 T sugar
1 T white pepper

Directions
1. Mix all dry rub ingredients in a small bowl.

2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap. Refrigerate for at least 3 hours, overnight if possible.

3. Unwrap meat and place in the Crockpot. Add 1/4 cup water. Turn to low and cook 7-8 hours, until meat is fork tender.

4. Remove roast to cutting board and shred with two forks. Reserve approx. 1/2 – 1 cup of liquid from the Crockpot. Discard remainder.

5. Place shredded meat back in Crockpot with reserved liquid. Add 1 cup BBQ sauce and heat on low for additional 30 – 60 minutes. Serve when heated through.

The Facts
25 servings (approx 3 oz.)
Calories 234.5
Total Fat 11.4 g
Fiber 0.7 g
WW Points 6