This slow-cooked BBQ pork loin is the kind of tender, smoky, flavor-packed dish that steals the spotlight at any gathering. The rich spices, tangy barbecue sauce, and low-and-slow cooking transform a simple pork loin into a mouthwatering crowd-pleaser everyone will ask for again.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork loin | 2 to 3 pounds |
| Barbecue sauce | 1 cup |
| Apple cider vinegar | 2 tablespoons |
| Brown sugar | 2 tablespoons |
| Worcestershire sauce | 1 tablespoon |
| Chili powder | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Cayenne pepper | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Olive oil | 1 tablespoon |
Instructions
Trim any excess fat from the pork loin and pat it dry with paper towels. In a small bowl, combine the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, chili powder, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper, stirring until the marinade is fully blended. Heat the olive oil in a skillet over medium-high heat and sear the pork loin on all sides until nicely browned, about 3–4 minutes per side. Transfer the seared pork to the slow cooker and pour the marinade over it, making sure the pork is evenly coated. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the pork becomes tender enough to shred easily. Let the pork rest for 10 minutes after cooking, then slice or shred as desired. Serve with extra barbecue sauce and your favorite sides.
Notes
If you prefer a sweeter finish, mix in an additional tablespoon of brown sugar or honey. For a tasty meal, pile the shredded pork onto toasted buns and top with coleslaw.
Nutrition
Serving Size: 1 serving
Calories: 320
Sugar: 10g
Fat: 18g
Carbohydrates: 10g
Protein: 30g
