Sweet N Spicy Crock Pot Barbecue

From: shapeweaver

On Aug 18, 2008

I made this on 8/17/08 for the "August Crockpot Cooking Challenge 2008" in the Cooking Photo forum. And this was also made as part of my SO's B-Day dinner.The pork loin that I used was only a 1.5lb,but that was o.k..So, for the pork loin itself,the amounts of the seasonings stayed the same.And I changed up the cooking time a bit,the first hour was cooked on high, 2 hours on low and the last hour on high. As for the sauce, I cut the ketchup down to 3/4 of a cup and kept the rest of the sauce of the ingredients the same.And for us it worked out just great.Thanks for a very good recipe that will be made again.Thanks for posting and, "Keep Smiling "

From: deepfreeze

On Jan 6, 2008

This was fabulous, a definite make again! We made this as stated, except cut back the cayenne to about 1/4 teaspoon as we don't like things too spicy. We've never made pulled pork before, & this was a great introduction. This will be the recipe I use from now on.

From: Audrey M

On Aug 8, 2007

My family realy enjoyed this recipe. It was easy to prepare with items you find in your pantry and it takes little time to put together. I removed the pork from my crock pot and sliced into bite size pieces. While the pork cooled a little, I emptied the juices from the crock pot and put back the cut pork. I then stirred in the barbecue sauce and cooked on LOW for 2 hours. Instead of serving it on rolls, I served the meat in a wrap with lettuce, tomato and cheese. Outstanding!

From: DoubletheGarlic

On Jul 22, 2005

DH loved this so much he wanted to go out and buy another pork loin straight away! I made v. few changes when making it, but here they are: I browned the pork loin first ('cause Grandma says that's best ), used Ragu instead of tom. sauce, cut the cayenne pepper down to 1/8 teaspoon (plenty even for us heat-lovers), and carmelized one whole onion, adding it in after step 9. To be honest, the first set of seasonings alone made for a delicious flavor on the pork — that's why I'm back here now! I'm going to try just the first four seasonings on a beef roast I'm cooking. NB I had to double the cooking time in order to get to the fall-apart tender stage. Also, we served the leftovers over baked potatoes — yum!