Monday, March 28, 2011

Italian Pulled Pork

1 large pork loin
¼ cup olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp oregano
1 tsp thyme
1 tsp basil
1 tsp salt
1 tsp pepper
5 carrots peeled & chopped
5 celery stocks chopped
1 large onion
1 can vegetable broth
1 cup red wine

Rinse pork loin and pat dry with a paper towel. Mix together, in a small bowl, all dry ingredients. Rub loin with olive oil then massage dry mixture into the meat. Cover with plastic wrap and place in fridge overnight (minimum 6 hours).
Place vegetables in the bottom of the slow cooker. Remove plastic wrap and put the pork on top. Add broth and wine to the cooker. Set heat to 200* and cook for approximately 6 hours (vary time by your cooker!).
Remove pork loin and shred with two forks.  Serve on warm Kaiser rolls with vegetables.

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