I know that BBQ can be a very controversial food for many- and also very competitive. Northern Style, Southern style, saucy, vinegary, etc. I have seen people get very worked up about the “right” kind of BBQ and how it should be prepared. Personally, I don’t have a favorite, probably because when you grow up as a kid of the military you move around a lot and learn to appreciate it all. So sorry, but no loyalties here one way or the other 😉
This is a recipe that my aunt gave me many moons ago, and I love how easy it is, plus it’s jam packed with flavor. And if you’ve read any of my other recipe posts, you will know that it must be 6 year old approved, and it is. Just enough spice for grown-ups, but not too spicy for little palettes. Of course, as with anything, my creative side has tweaked a little here and there, but the basics are in tact.
Slow Cooker BBQ Pork
- 2lb pork loin
- olive oil
- Jamaican Jerk Seasoning
- 1/2 TBSP dried Thyme
- 1/2C chopped onion
- 1C cola
- 2C bbq sauce of choice
- Flour tortillas
Prepare your pork loin by removing the thick layer of fat. Add a dash of olive oil to your slow cooker, just enough to lightly cover the bottom. Sprinkle the Jamaican Jerk seasoning on all sides of your pork and rub in to really get it to stick. Add the pork to the slow cooker, top it off with the 1/2C chopped onion and add the 1/2TBSP thyme.
Next pour the 1C cola on top of the whole shabang, put the lid on and let everything cook on low heat for 8-10 hours. The key is to let the pork cook until it’s ready to fall apart.
After the cooking time is done, very carefully remove your pork loin from the slow cooker and place on a plate or large board to pull it apart. Often the meat will want to fall apart on the way out of the pot, so be careful of the hot liquid in this step. Now you’ll want to very carefully remove and set aside 1C of the liquid still in the pot. The rest can be chucked, or if you have a secret recipe this extra might be good for, please share 🙂
Take two forks and pull the pork apart into shreds, then add the pieces back into the slow cooker, along with the 1C of juices you set aside and the 1C of bbq sauce. You can choose whatever sauce you wish to try, or go with a favorite when preparing this much all at once. I use Sweet Baby Rays, because it has a nice flavor, but nothing too punchy that will cover up the other seasonings. It’s also nice and thick, which gives a great completed sauce when added to the other liquid. Cook everything until the sauce and meat are heated through, about 10-15 minutes.
My daughter and I both like our bbq wrapped in tortillas, and I like to crisp them up a bit for texture and a bit extra yummy-ness. I add a good scoop of the bbq into the tortilla and wrap up both ends. A dash of olive oil in a hot pan, cook both sides until golden, and eat up!