3tablespoonsbarbecue seasoning dry rub(any favorite brand will do)
2tablespoonsapple cider vinegar
optional: barbecue sauce for serving
Instructions
Dry the pork roast with paper towels. Sprinkle barbecue seasoning all over the roast.
Preheat a large skillet on medium-high with 2 tablespoons of oil until hot and just smoking. Sear the pork roast and brown on all sides about 7 to 10 minutes. Place the roast in the slow cooker.
Remove roast and add onion. Saute onion until translucent. Add the broth and vinegar to deglaze the pan, scraping any brown bits off the bottom. Transfer mixture to the crock pot.
Cover and cook the roast on low for 2 to 3 hours - remove as soon as the internal temperature of the roast reaches 140 degrees F. Place the roast on a board and tent with foil for 20 minutes before slicing.
Notes
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VARIATIONS: For bbq pulled pork, let roast continue cooking until it is falling apart and can be easily shredded with forks. Because pork loin can dry out easily be sure to stir in some pot juices with the pulled pork.
TIP: For a juicy sliceable pork loin roast - remove it from the crock pot as soon as it's internal temperature reaches 140 degrees. Tent with foil and let rest before slicing.
SERVING SUGGESTIONS: Slice and serve with some of the pot juices and season to taste with salt and pepper if needed.
STORAGE: store leftovers in an airtight container in the fridge for up to 4 days. It can also be frozen up to 4 months.