slow cooker pork loin

I am scared of both my slow cooker and large/expensive cuts of meat that I've never used before.  I was recently introduced to a chain of grocery stores (Market Basket) that I had previously avoided due to local horror stories and one ill-fated trip that ended up with me sewing my vagina shut and vowing (again) never to have children or to go anywhere where children are permitted to be present.  I was going to say "I don't know how you parents do it" but if my trip to the Somerville Market Basket is any indication, "do it" means "let your children roam free and screaming through a busy grocery store."  Also, I hate you.

But I digress.  I went to the Burlington Market Basket late one night and was escorted through the bakery section, eyes lit-up.  That there was enough to convince me to change my grocery store allegiance from Stop & Shop.  Imagine my delight when I found my long-lost favorite cereal just hanging out on the shelves waiting to be purchased.  Here, I will help you out so that you don't need to imagine: I immediately grabbed two boxes, clutched them to my chest, grabbed the arm of the person I was with, and possibly yelled "I'VE BEEN LOOKING FOR THIS FOR YEARS!"

Uh... but I digress again.  The moral of the story is that prices are very low here and it's worth the 15 minute drive versus the 5 minute walk to Stop & Shop.  I've been doing my weekly shopping here and recently purchased a five and a half pound pork loin on a whim.  $12 seemed like a very reasonable price for so much meat.  I often ignore the fact that I live alone when I grocery shop and go hog wild (ha ha) on things that are on sale.  I was smart this time and sawed that baby in two and froze half of it when I got home.

I decided to use my slow cooker that I got for Christmas last year (and have only used once, mostly out of fear) so I looked up a recipe.  I have modified the recipe for future cooking, as it didn't really come out perfect.  Also, there aren't too many pictures because meat is kind of gross looking.

Slow Cooker Pork Loin
Adapted from AllRecipes

Ingredients:

• 2.5lb pork loin, not trimmed
• 1 envelope dry onion soup mix
• 1 cup water
• 3/4c red wine (I used pinot noir because that's all I had)
• 3tbsp minced garlic
• pepper, to taste

Directions:

1. Put everything in the slow cooker.  Place the meat in fatty side up.
2. Cover and cook on low for 3 hours.
3. Check after 3 hours.  If pork has reached 145 degrees, you may take out.  If not, cook until it has reached 145.

pulled pork

Just in case you were all unaware, I am fairly lazy when it comes to cooking.  I enjoy eating a nice meal when I come home from work that includes both protein and fresh vegetables, maybe a nice warm crusty piece of Italian bread, but I do not want to put any effort forth to actually prepare said meal.  I'm sure I've mentioned this before, but in my fantastic imaginary life I come home and dinner is fresh from the oven and waiting for me when I get out of work.  I eat at the table every night with my boyfriend or a close friend and share funny anecdotes about our day at work (because surely those exist).

Reality:  I settle for frozen entrees (fancy name for TV dinners) - maybe some herbed chicken, mashed potatoes, and something resembling a vegetable.  What I waste in money I save in time.  Four to six minutes in the microwave and dinner is hot and ready to be eaten at my desk or in my bed while I watch old episodes of Gilmore Girls.  I've only eaten at the table 5 or so times and only when I have company.  Sometimes I even treat myself to a glass of Coke even though the caffeine makes my heart beat a little funny.  It's worth it.  I feel a little shamed buying these dinners at the store and even a little guilty after I eat them.  I feel like a failure at taking care of myself or completing even the most basics of tasks (feeding myself).  At least I take the food out of the plastic container and onto a plate.

I think my parents understand this, as they got me a slow cooker and a little personal griddle for Christmas.  Despite being comfortable using technology, something about kitchen gadgets makes me wary.  Every day when I come home from work, I take a look at the griddle and the slow cooker as I'm microwaving my food.  They look easy enough, but I'm scared.  It wasn't until earlier in the week that I finally decided to use the slow cooker.  It seemed easy enough on paper.  Put food in, turn cooker on, leave for work, return, eat.  I had visions of my apartment burning down while I left my food simmering away, the slow cooker overflowing everywhere, the food either being overcooked or undercooked when I returned.

I put away my fears and planned a pulled pork dinner.  I picked up pork and instructions for cooking from my Dad during a trip to Connecticut and began with trepidation.

Pulled Pork
recipe from my Dad

Ingredients:

• Boston butt/pork shoulder (mine was 5.5lbs, cut in half so only 2.75 was cooked)
• Mesquite barbecue seasoning rub
• olive oil
• 1-2 tbsp of liquid smoke
• 1 yellow onion
• 1 jar barbecue sauce (I used Sweet Baby Ray's)

1. Prep the night before.  I had forgotten/fallen asleep and these steps happened at 1:30am.  I do not recommend that.  Cut up onion and place in the bottom of the slow cooker insert to keep the meat from touching the bottom.
2.  Pat dry pork and rub with a tiny bit of olive oil.  Afterward, rub with barbecue seasoning and place on top of onions.  Place insert in fridge overnight.
3.  In the morning, place insert into slow cooker and pour half a bottle of barbecue sauce and the 1-2 tablespoons of liquid smoke over the meat.
4.  Turn slow cooker on low and cook for 11 hours.
5.  Meat is done when it can be pulled apart easily with two forks.  You will wan to pull the pieces of meat apart and put them in a separate bowl.  Remove fat and discard with juices and onions.
6.  Add desired amount of extra barbecue sauce.  Serve alone or on a roll.