Sunday, October 7, 2012

SouthWest Seasoned Pork Loin

Well......what to say, what to say.  It is just a spiced pork loin.  But I loved the spice so much, and thought of several things to do with the pork I thought I should share.  I think sometimes we forget that the the best tasting things are many times the simplest things.  I am simple.  Wait, that doesn't sound right.  I like simple things.  From life to food, simple is how I roll!  Ok this is starting out a little random.  Let me try again.

I made this pork loin, and I roasted it in the oven,  but it would be awesome in the crockpot and shredded for any southwest or Mexican dish you enjoy shredded pork on.  The flavor is awesome and, well, that is the part I mostly decided to share with you.  This is an official crock pot doable recipe.  Oh. Em. Gee.  I did it.  Perhaps that is why this blog is so hard to write, the words crock and pot rarely are typed into this computer and quite frankly, it terrifies me that I have become "one of you", as in crock pot lovers! Just kidding.......I get it, I get it.  I am laughing with you.  You are laughing right?

I used a 4lb pork loin.  You could use any cut of pork you like I suppose.  Make sure it is thawed and dry it off with paper towels.  It will make the rub stick better and won't be slimy.  You get my drift, I know you do.

I would advise to do this the day before.  When the rub is on put it in a Ziploc or in a container with a lid and let it sit for at least 12 hours.

Here is the spice combination I used:
1 tbsp chili powder
1 tbsp cumin
1 tbsp garlic powder
1 tbsp onion salt
1 tsp pepper
1 tsp salt
1/2 tsp cayenne (optional)

Mix in a small bowl and pat unto your meat all the way around and the top and bottom.  Put in a Ziploc or container with a lid and let marinate for at least 12 hours. (OK, OK, overnight is fine)

Put in the crock pot on low for 8 hours.  Shred and use in taco's, quesadilla's, anything!

I put mine in the oven at 350, covered until my internal temp was....I usually go 150 as an internal temp for pork.  It took about an hour and a half I believe.  Please don't come back and say, "It took mine 3 hours" or "it took mine 15 minutes"  because the truth is, I completely forgot how long I roasted it.

So that is it.  I ended up using the leftovers for some pork fried rice, and thin sliced on sandwiches.  Was awesome in both instances.  You could even PULL your pork!

So there it is, my easy, peasy, chili/southwestern spiced pork loin.  I am not a huge lover of the pork, so this made it extra tasty for me.  I plan on doing this with chicken soon.  I don't see any reason not to, do you?

Hope you like it!!

Your "did I really post something for a crock pot"chefwannabe

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