Dry-Rubbed Barbecue Pork Loin

Recipe Ingredients

		Dry Rub
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Light brown sugar
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Paprika
1/4 teaspoon	1.3ml	Lemon pepper seasoning
1/4 teaspoon	1.3ml	Dry mustard
1/4 teaspoon	1.3ml	Crushed dried thyme
1/8 teaspoon	0.6ml	Ground ginger
		Pork Loin
1		Boneless pork loin roast - (3 lbs) - trimmed of all fat
1/2 cup	118ml	Water
1/2 teaspoon	2.5ml	Liquid smoke
		Barbecue Sauce
1 cup	237ml	Ketchup
1 cup	62g / 2.2oz	Yellow onion - minced (small)
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
2 tablespoons	30ml	Light brown sugar
2 tablespoons	30ml	Cider vinegar
2 tablespoons	30ml	Worcestershire sauce
1/2 tablespoon	7.5ml	Dry mustard
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Prepared horseradish
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Crushed dried thyme
1/8 teaspoon	0.6ml	Crushed dried rosemary
		Sandwiches
12		Poppy seed Kaiser rolls - split and toasted

Recipe Instructions

In a small bowl, combine the dry rub ingredients. Rub into both sides of the pork roast.

Place a wire rack in the bottom of a 3 1/2-quart or larger crockery slow-cooker. Combine water and liquid smoke. Pour into slow-cooker. Place the pork roast on the wire rack. If necessary, cut pork into 2 pieces to fit. Cover and cook on Low for 8 to 10 hours, or on High for 4 to 5 hours.

About 1 hour before serving, combine barbecue sauce ingredients in a medium saucepan. Place over medium-high heat. Bring to a simmer and cook, stirring occasionally, for 30 minutes.

Lift pork roast from slow-cooker and let stand for 20 minutes. Using tongs, remove metal rack and discard any pan drippings.

Shred and chop the pork roast. Return pork to slow-cooker and cover with sauce. Stir well to combine. If cooking on High, change setting to Low. Cover and cook for another 30 minutes.

To serve, spoon about 4 ounces of the shredded pork and sauce onto the bottom of each roll. Top with second half of roll and serve at once.

This recipe yields 12 servings.

Exchanges Per Serving: 3 Lean Protein, 2 1/2 Carbohydrate (Bread/Starch).

Nutrition Facts: 373 calories (31% calories from fat), 31 g protein, 10 g total fat (2.6 g saturated fat, 40 g carbohydrates, 2 g dietary fiber, 67 mg cholesterol, 666 mg potassium, 654 mg sodium*.

* If on a low sodium diet, use low-sodium ketchup.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.