Crock Pot Loin with Roasted Red Peppers

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sqwib

Smoking Guru
Original poster
OTBS Member
Sep 25, 2007
5,962
1,034
Philadelphia
Crock Pot Loin with Roasted Red Peppers
After our 4th Annual Manday event I had a leftover 2lb loin and some roasted peppers in a tupperware container, and since I hate to waste anything and Sunday was a get together with my family for Amanda's Birthday, I figured I would have plenty of Guinea Pigs to try this out.

Fortunately everyone liked it but most everyone thought it was chicken.

For a smoky flavor  to your pork Loin you can score the top and cold smoke for an hour or so, you can also use liquid smoke
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.

I did not use exact measurements, this is one of those throw it in there recipe.

 
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  • Line the bottom of your crock pot with 3/8" - 1/2" thick onion slices, turn the crockpot on high.
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  • Crosshatch the top of the loin (opposite fat side). Place fat side down on the onion slices

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  • Season with your spices, I used Garlic Powder, Onion Powder, Minced Onion, coarse pepper and Old Bay
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  • Add a few wet ingredients, I used Mustard, Ketchup and Honey.

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  • Top with Roasted Red Peppers

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  • Using a fork pull on the pork, When the pork is starting to get flaky, place the onions on top and slice them up a pit, then pull the pork with a fork, shredding the roasted peppers along with the pork, you can use a coarse pull or cook longer and shred. There should be plenty of liquid but if it looks too dry, you can add 1/4 cup of Pineapple or Apple Juice.

    • Coarse pull

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    • Shredded

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I plan on doing this with several other variations
  • Roasted Red Peppers and Pineapples
  • Red Peppers, Pineapple, Coconut Rum
  • Mango, Roasted Red Pepper and Roasted Garlic
  • Buffalo Style: Creole Butter and Red hot
 
I think it was 1 hour high then when it started bubbling I turned to low for 3 or 4 more hours

Tacos sound great. season with cumin , chili powder and some taco seasoning
 
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