Pick your seasonings, pick your marinade, give it 6 to 8 hours on low, enjoy.
I'm basically lazy when it comes to the Pork Shoulder that I enjoy. Usually, I slather some Barbecue Sauce on a 3 to 4 pound slab of Pork, and let it sit in the refrigerator over night. Then the next day, mid morning, I empty that bag into the crock pot and press low and walk away.
I get good results, but often you want to mix it up.
On this blog I have many recipes, and many are for Pork. The one I have been making for ten years for Pork Carnitas is simplicity itself, and from what I can tell is authentic.
Of course, I'm an Anglo from Cherry Hill, NJ so what do I know other than it tastes just about the same as I get in the Mexican restaurants here in South Florida.
This was a recipe I found elsewhere on the internet, and tried. I wanted a change of pace and found this was pretty good.
So like all the recipes I try, here it is with a picture of the results above. Again, Simplicity itself.
Since I am an athlete, I will say that Pork, if done right, is very lean, fairly low in calories, and high in protein. Despite its reputation, it is also low in fat. In the case of Pork Tenderloin, it is supposed to be "next to" Fat Free.
My own Nutritionist leanings aside, here is the recipe:
Ingredients: For 3 to 4 pounds of Pork Loin
- 2 Tablespoons of Minced Garlic
- 2 Tablespoons of Dried Basil
- 2 Tablespoons of Dried Oregano
- 1/2 teaspoon of Black Pepper
- 3/4 teaspoon of Salt
- 3/4 Cup of (good) Grated Parmesan Cheese
- 1/2 Cup of Honey
- 1/4 Cup of Soy Sauce
- 2 Tablespoons of (good) Olive Oil
- Put the Pork Loin in the Crock Pot fat side up.
- In a mid sized bowl, add all of the dry ingredients, and mix with a fork.
- To that mid sized bowl, add all of the wet ingredients, and mix until even. The Honey may benefit by being microwaved briefly to help.
- Pour the sauce over the top of the Pork Loin, allowing the liquid to run over the sides.
- Lift the Pork lightly to allow it to be wet on the bottom during cooking.
- Cook your Pork Covered for at least 6 hours (I went 8 hours) in the crock pot basting the top periodically.
- Remove the pork and set on a large plate temporarily, reserving the liquid for reduction on the stove to form a sauce or gravy.
- The Pork may be shredded or served in slices.
- Pour the reduced sauce on top of the Pork and Enjoy!