|Sweet Barbecue Pork|
3 lb pork loin
1 12 oz can Coke
10 oz of ketchup
4 TB worcestershire sauce
2 TB prepared yellow mustard
3 TB brown sugar
2 TB liquid smoke
Place pork loin in crockpot. Mix all of the other ingredients together in a bowl and pour over pork. Cook in the crockpot on low for 8-10 hours. At the end of the cooking time, shred the pork using two forks. Pork should be fork tender.
This pork can be used in a variety of ways. My favorite way is to have it atop of what I call salt-crusted potatoes. The salt from the potato peel and the soft potato meat with the sweet pork is truly delicious and filling!
The way I make salt-crusted potatoes is to scrub the potatoes to get them clean. I poke each potato numerous times with the tines of a fork. While the potato is still wet, I generously sprinkle kosher salt on one side of the potatoes. I flip the potato over and sprinkle the other side.
Place potatoes on a microwave safe plate and cook in the microwave for 5 minutes per potato. Turn the potatoes over and cook for another 5 minutes per potato or until the potato feels squishy when you squeeze it on the outside. My microwave has a potato button which you push once for each potato. You can use this button too if you have one. Cook the potatoes for longer if they feel hard when squeezed. This means they are not done yet.
You can also this meat for pork nachos, pork sliders or sandwiches, or even a Southwestern-style pork salad.