© Becky Luigart-Stayner
Prep time: 15 minutes
Cook time: 4 to 9 hours
Yield: 6 to 8 servings
Ingredients:
- 3-lb. pork loin roast
- 1/3 cup pork rub
- 2 tsp oil
- 1 package ciabatta rolls
- barbecue sauce
- coleslaw (recipe below)
Preparation:
- Sprinkle 3-lb pork loin roast with 1/3 cup pork rub. Brown pork loin in a preheated skillet with 2 tsp oil for 3 to 4 minutes on all sides. Transfer pork to a 4-quart slow cooker; add ½ cup water to skillet, scraping any browned bits from bottom of pan. Pour over roast. Cover slow cooker and cook on low for 8 to 9 hours, or on high for 4 hours.
- Place pork roast on a cutting board and allow to cool slightly. Shred using two forks. Return the meat to cooking liquid and keep warm.
- Spoon pulled pork onto bottom halves of ciabatta rolls, top each with a spoonful of your favorite barbecue sauce and a dollop of slaw (recipe below), and top with roll.
Easy Slaw: Combine 1 (10-oz) bag of coleslaw, ½ cup light mayo, 1 Tbsp cider vinegar, 1 Tbsp honey, and salt and pepper to taste. Chill for at least 1 hour before serving.
Picky-eater pleaser: Eliminate the slaw and give her plain shredded pork with a little broth on top.
