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Dry Rub
1 teaspoon (5 ml) chili
powder
1 teaspoon (5 ml) light
brown sugar
1/2 teaspoon (2.5 ml)
garlic powder
1/2 teaspoon (2.5 ml)
paprika
1/4 teaspoon (1.25 ml)
lemon pepper seasoning
1/4 teaspoon (1.25 ml)
dry mustard
1/4 teaspoon (1.25 ml)
crushed dried thyme
1/8 teaspoon (.06 ml)
ground ginger
1 3-pound (1440 g) boneless
pork loin roast, trimmed of all fat
1/2 cup (120 ml) water
1/2 teaspoon (2.5 ml)
liquid smoke
Barbecue Sauce
1 cup (240 g) ketchup
1 small yellow onion,
minced
2 large cloves garlic,
minced
2 tablespoons (25 g)
light brown sugar
2 tablespoons (30 ml)
cider vinegar
2 tablespoons (30 ml)
Worcestershire sauce
1/2 tablespoon (7.5 ml)
dry mustard
1 teaspoon (5 ml) chili
powder
1 teaspoon (5 ml) prepared
horseradish
1/4 teaspoon (1.25 ml)
freshly ground black pepper
1/4 teaspoon (1.25 ml)
crushed dried thyme
1/8 teaspoon (0.6 ml)
crushed dried rosemary
12 poppy seed Kaiser rolls, split and toasted
1.
In a small bowl, combine the dry rub ingredients.
2.
Rub into both sides of the pork roast.
3.
Place a wire rack in the bottom of a 3 1/2-quart (3 1/2 l) or larger
crockery slow-cooker.
4.
Combine water and liquid smoke.
5.
Pour into slow-cooker.
6.
Place the pork roast on the wire rack. If necessary, cut pork into 2
pieces to fit.
7.
Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.
8.
About 1 hour before serving, combine barbecue sauce ingredients in a
medium saucepan.
9.
Place over medium-high heat.
10.Bring
to a simmer and cook, stirring occasionally, for 30 minutes.
11.Lift
pork roast from slow-cooker and let stand for 20 minutes.
12.Using
tongs, remove metal rack and discard any pan drippings.
13.Shred
and chop the pork roast.
14.Return
pork to slow-cooker and cover with sauce.
15.Stir
well to combine.
16.If
cooking on HIGH, change setting to LOW.
17.Cover
and cook for another 30 minutes.
18.To
serve, spoon about 4 ounces (20 g) of the shredded pork and sauce
onto the bottom of
each roll.
19.Top
with second half of roll and serve at once.
Per
serving: 373 calories (31% calories from fat), 31 g protein, 10 g total
fat (2.6 g saturated fat,
40 g carbohydrates, 2 g dietary fiber, 67 mg cholesterol, 666 mg potassium,
654 mg sodium
Diabetic
exchanges: 3 lean protein, 2 1/2 carbohydrate (bread/starch)
