bbq pulled pork sandwiches

Served with a spinach, pomegranate, apple salad

With crisp fall weather coming and so much football to be watched, naturally, I have been in the mood for barbecue.  I have also been utilizing the slow cooker more due to the fact that I have been working a lot so the last thing I really feel like doing is slaving over dinner.  Slow cooking things is just so much easier. For the most part, I like to cook brisket when cooking barbecue, but sometimes brisket is just a little too time consuming so pork loin will have to do for the not-so-special occasions.  This recipe is another one from the cookbook my sister gave me that is full of family and friend recipes.  Best. graduation. present. ever.  The recipe also feeds a small army so...

BBQ Pork Sandwiches

Ingredients
1 3lb. pork loin(trimmed)
½ cup water
3 tablespoon red wine vinegar

2 tablespoon Worcestershire sauce

1 teaspoon chili powder

2 cups Williamson Bros. BBQ sauce

Directions

Place pork loin in lined slow cooker (you will love yourself for investing in slow cooker liners), cutting to fit in.  In a measuring cup, stir together water, vinegar, Worcestershire sauce, and chili powder.  Pour over the meat.  Cover and cook on low for 4-6 hours.  You can speed up the process and turn it on high for about 2-3 hours, but the meat is not nearly as tender.

Remove meat from cooker.  Discard cooking liquid (if you were smart and used a liner you can easily pour it out).  Trim the extra fat.  Using two forks to pull, shred meat and return to slow cooker.  Add BBQ sauce (if you are not fortunate enough to live in Georgia and enjoy Williamson Bros. BBQ sauce, then go on and use your sub-par BBQ sauce, I won't judge), cover, and cook on high for 30 minutes.  Serve atop hamburger buns of your choice.