Mouth-Watering Crock-Pot Pork BBQ Sandwiches with Homemade BBQ Sauce

Maybe it's a regional thing, but I adore BBQ!  Kentucky has some BBQ joints that could stand up to Memphis any day, in my opinion!  The tomato based sauce is usually most popular here, although I've had a really good mustard-based one, too. 

 

Western Kentucky brings the crowds with their BBQ festivals.  The one I'm the most familiar with is in Paducah, and it's usually during the first weekend of fall, at the end of September.  Tents and smokers galore are set up and the aroma of savory smoked BBQ wafts throughout downtown-riverfront area.  It's fun to eat from different places from year to year, although we usually don't stray too far from our favorites.  There are a couple places that have all the right things going on like... perfectly smoked, tender, lean meat that's pulled with a kickin' flavorful sauce that will make you wish you ordered a large lemon shake-up!!

 

Awe ..... the days of warmer weather...

 

What you may not know is that you can easily make juicy and flavorful pork BBQ at home in your crock pot.  This melt in your mouth BBQ is based on a recipe that Mom loves to make, and we love to eat!  Usually a pork "butt" or shoulder is the traditional cut of meat to use and that's incredibly delicious, but since I found it's leaner counter-part pork tenderloin on sale last week, that's what I used.  Also, I didn't have a bottle of BBQ sauce, but I tweaked this easy recipe I found online and came up with incredible spicy BBQ sauce that's delicious in this recipe!  Of course, you can use whatever your favorite sauce is.  This recipe, like most of mine, are easy and flexible fitting to your taste!

 

 

 

The aroma of this cooking all day in the kitchen makes you anticipate supper-time even more!  I serve this incredible homemade BBQ like Mom always does on warm, soft Hawaiian buns and with bread & butter pickles...those are a must!  Coleslaw would be amazing with this, but this time I just served my homemade oven french fries.  It was so good to have BBQ pork sandwich on a cold dreary night as a reminder there are warmer, brighter days ahead!

 

 

Crock-Pot Pork BBQ Tenderloin Sandwiches

Serves about 6

 

2 Pork Tenderloins (about 2.5 lb. total)

Salt & Pepper

Olive Oil

Homemade BBQ Sauce (see below for recipe) or large bottle of your favorite sauce

6 Hawaiian- Style Buns

 

 

Homemade BBQ Sauce Recipe

I recommend doubling this recipe if you like lots of sauce.  Add half to the crock pot with the pork and cook the other half over medium-low heat in a saucepan for extra in the sandwiches.  So good!

 

1 c. Ketchup

1/4 c. Brown Sugar

2 Tbsp. Apple Cider Vinegar

1 Tbsp. Mustard

1 Tbsp. Worcestershire Sauce

1 Tbsp. Reduced-Sodium Soy Sauce

1/2 tsp. Chili Powder

1/2 tsp. Chipotle Chile Pepper (In the spice isle. This adds amazing smokey flavor!)

1 clove of garlic, minced (or 1 tsp. garlic powder)

1 tsp. Onion Powder

 

Mix all of this up really well in a bowl and it's ready.

 

 

Cut the pork tenderloins in half, width-wise.  Now you'll have 4 pieces.  Salt and pepper the pork well.

 

In a large cast iron skillet over med-high heat and drizzled with olive oil, pan sear the tenderloin to get some brown color on all sides. Remove from the pan directly to the crock-pot already set on low heat.

 

Pour the sauce over the top.  If you doubled the homemade sauce recipe, then pour about half over the meat.

 

Cover and cook on low heat for 8 hours.

 

 

Remove the 4 tenderloins that are now tender and cooked and set on a cutting board. Cut and shred the pork.  Don't shred way too much, because the more you stir and work with the pork the more it will naturally shred. 

 

Place back into the crock pot and stir around in the sauce that it's been cooking in all day.

 

 

Serve on warm buns with extra sauce poured over the pork BBQ.  Top your sandwich with pickles or eat on the side, but whatever you do...

 

Don't look away or your sandwich will be eaten up!  ;)

 

Leftovers store well in the fridge and would be delicious in tortillas for pork carnitas!

 

 

Linking up with friends at:

 

 

 

Thursdays Treasures 



 





Delicious Thyme & Lemon Pork Loin Chops with a Tomato & Balsamic Reduction

This is just a simply fresh and delicious recipe.  I kinda came up with this on the fly, and it turned out very yummy!  You can definitely substitute skinless, boneless chicken breasts if you have that.  I am still using that huge pkg. of discounted thin pork loin chops that I bought and froze a couple of weeks ago.   It begins with a simple "marinade" if you want to call rubbing a few things on the pork and allowing it to sit for 30 min.- 1 hr.  Pan searing the meat to get all crispy on the edges and removing it, only to add grape tomatoes, thyme, a bit of lemon juice, balsamic vinegar and all the pan juices that followed the meat to the aluminum foil.  Pour this balsamic tomato sauce over the pork and Voila!-- easy, gorgeous, and so good to eat!  The marriage of the tomatoes and balsamic vinegar balance each other well in taste and color!  This was a fun dish to make.

I think I actually began to make this just for an excuse for me to use my brand new, beautifully shiny, All-Clad French Skillet!!  It was fun to cook with such a nice piece of cookware (this is my first All-Clad) and I must say that it definitely served me well-- I'm hooked!  I got the recent deal at William's Sonoma for the 9 and 11 in. French Skillet.  Well, actually Mr. Cozy is the one who told me I should get it--yes, he knows that kitchen treasures are my favorite!

I served this with just whatever I had on hand.  (You have to realize that I made this meal right after getting back from vacation, and I wanted the challenge to use whatever ingredients I already happened to have!)  Fresh roasted corn and hot whole wheat rolls rounded out the meal.  A salad would be perfect here, too! So here I go explaining in "Leslie's terms" this easy recipe. --I do not have an organized recipe here...just to warn you--

Thyme & Lemon Pork Loin Chops with Tomato & Balsamic Reduction

Lay out your pork loins and season with salt and freshly cracked pepper, fresh thyme, lemon juice and a little extra virgin olive oil.  I let this set for about 30 minutes or so.

Get about 2 Tbsp. olive oil hot at med high heat and throw in a couple bunches of thyme sprigs.  Let them fry for about a minute, turning a couple of times.  Take out, place on a paper towel to drain, and set aside.

Now that your oil is delightfully seasoned with thyme, pat your pork to get the excess liquid off and place the pork in the pan to cook for only about 2-3 minutes on each side.  (This cutlets are quite thin.)  Try to only turn them once, to allow the edges to get nice and crispy!

Take pork out of the pan and place in aluminum foil to rest.

Back to the pan:  add a little more oil if necessary, the tomatoes, more thyme leaves, and balsamic vinegar.  Scrape the bottom of the pan with a wooden spoon to get all of those tasty bits in the sauce.

This will cook down for about 5 minutes or until tomatoes get soft and the balsamic vinegar reduces down a bit and gets thicker and sweet.  Add a touch of minced garlic and all the juices that have pooled  in the bottom of the foil your pork is in; cook for a couple minutes longer.  (If you can continue to add the vinegar until it looks like there is enough for your pork.  Taste along the way.)

Plate your pork and pour the balsamic tomato goodness err..I mean, reduction all over the pork.  Garnish with the fried thyme leaves!

I'm linking up with...

Garlic & Lemon Pan Fried Pork Loin Chops with Roasted Asparagus and Potatoes

  

     There is nothing like a beautiful warm day to make you want to cook with fresh garden inspired flavors! Things like my homemade garlic and lemon marinade for the meat and fresh spring asparagus remind me that change is in the air--and in my kitchen! (I'm already anxiously awaiting for the Farmer's Market to open!)

     My favorite flavors, and ones I keep on hand, for marinade include freshly squeezed lemon juice and zest, minced garlic, fruity extra virgin olive oil, and herbs.  Simply perfect... Mediterranean inspired flavors that boast health and incredible flavor!  So, when I got a break at work today I ran home and whipped up the quick marinade for my thin cut pork loin chops.  I like this cut of meat because it's quite lean for pork, and because it's so thin it cooks up quickly for a week night meal.  I dusted them in a light coating of seasoned flour and pan fried in my trusty cast iron skillet.  Awe, the pork turns out so crispy and golden brown on the outside, while staying incredibly juicy and bursting with bright lemon and garlic flavor in the inside!  Yes. I get excited about food. (If you haven't already noticed.)

     I thought asparagus would go perfectly with this.  My favorite way to have asparagus is to simply roast it on high heat with olive oil, kosher or sea salt and freshly cracked pepper.  Delicious and so easy to prepare.  For the roasted potatoes, I basically do the same thing.  Tonight I added some delicious Herb de Provence to keep with the Mediterranean flair.  Sometimes I like seasoning my potatoes with garlic and parmesan cheese, and other times cajun seasoning for more of a seasoned French fry  that goes perfectly with grilled burgers!  They're all so good and easy.  I usually always leave the skins on the potatoes when I roast them because they are full of fiber and get crispy in the oven, but the skin on this particular potato didn't look good so I peeled it instead.  

  

     This meal is quick enough for a weeknight meal, and yet good enough for the weekend!  Try preparing meals with in-season vegetables and fruits, and your food will always taste better!  What are you seasonally cooking this Spring? 

Garlic and Lemon Pan Fried Pork Loin Chops

1 lemon

1 Tbsp. minced garlic

1 tsp. (approx) Herb de Provence or Italian Seasoning

(Or any fresh you have, for that matter:)

kosher or sea salt 

freshly ground black pepper

extra virgin olive oil

4 thin pork loin chops

1/2 c. flour

Mix first 5 ingredients together and while stirring, slowly pour in olive oil.  Add enough to about double the amount of marinade. (Approx. 1:2 ratio of lemon juice to olive oil) Stir together well.  

Place loin chops in a large freezer bag and add marinade.  Smoosh all together to completely saturate the pork.  Put in the fridge and allow to marinate for 4-8 hours. That is plenty of time for how this thin cut of meat.

Over medium high heat, add about 3 swirls around the pan of oil in a large cast iron skillet.

Take pork out of the bag and discard bag and extra marinade.  Wipe off the pork with a paper towel to get the excess marinate off.  (Too much moisture on meat won't allow it to brown properly.)  Lightly dredge pork through flour (you have seasoned with salt and pepper), tapping off excess flour.  Place in hot pan for about 3 minutes per side or until golden brown.  

Take out and place on paper towels to drain.  Serve with roasted asparagus and potatoes.

Roasted Asparagus and Potatoes

Set your oven to 425 degrees.

Although I bake them in separate pans, I season basically the same way.

Toss freshly washed trimmed asparagus and chopped potatoes in a bit of extra virgin olive oil. You may want to add the oil gradually so you don't get too much.  You don't want the veggies swimming in it, by all means! Season very well (especially potatoes) with kosher or sea salt and freshly ground black pepper.  (That is all I usually do with the asparagus, although I have been known to also add some chopped garlic.)  With the potatoes I also added some Herb de Provence to compliment the pork.  Toss together well.

Roast in a shallow baking dish, lined in aluminum foil for about 25- 30 minutes or so. The potatoes will take a little longer than the asparagus, although we do like our asparagus on the crispy side.  If you want your potatoes to brown well and get crispy, do not crowd the pan.  ( I did this in a hurry tonight and that's why they aren't that pretty---but just as tasty!)

I'm linking this to Kim at Savvy Southern Style

Spice Rubbed Pork Loin Chops with Apple Cider Glaze

I came up with this autumnal recipe by combining two delicious recipes that came from one of my favorite magazines, Cooking Light. I cooked this on a whim, with the help of my husband, because I happened to have everything I needed already at the house.  I love keeping apples and apple cider around during the fall months, and it's a good thing, because this recipe is not only beautiful but unbelievably good! 

     We were surprised at just how much the flavor of the spices came out in the meat, which was perfect in combination with the sweet cider and honey dijon mustard glaze. When adding the cider to the pan, there was a sizzle and a huge cloud of steam that engulfed the pan!  Very dramatic and fun! Remember that if your cider cooks out before the sauce thickens, just add more cider to the pan -- you almost can't have too much.  I happened to find some fresh thyme that I added to the sauce after it reduced and thickened to a beautiful dark amber color.  I didn't let one drop of that go to waste!  The apples that I used were Jonathan apples, but, you could use other kinds of apple if you like.  Jonathan's are usually in season in the fall only.  Another thing to remember is to not stir the apple too much or they will fall apart and break down.  (They would still taste good, but not look as pretty as the half moon slices!)  I love using my cast iron skillet for recipes like this one--anytime I'm pan frying or searing meat it makes a beautiful crust on the outside and cooks everything very evenly.  I was impressed with the crispy sear that held in all of the yummy juices!

     Spice Rubbed Pork Loin Chops with Apple Cider Glaze is an amazingly good recipe, and is surprisingly easy to make!  It's easy to make, and the flavors are bold and very seasonal!  I served it with pecan, cranberry couscous and homemade sweet potato fries.  On a cool, fall evening this is the meal to enjoy!

Spice Rubbed Pork Loin Chops with Apple Cider Glaze 
    
     Mix together salt, pepper, ground coriander, cinnamon, and nutmeg in a small bowl.  About 1/2 tsp. salt, 1/4 tsp. pepper and ground coriander, and 1/8 tsp. cinnamon and nutmeg.  Rub this mixture on both sides of the pork loin chops.  Heat a large (preferably cast iron) skillet over medium high heat and swirl olive oil twice around the pan, and about 1 Tbsp. butter.  Add the pork and cook on each side for about 3 minutes each. When I turn the pork loin chops once, I turned down the heat just a little. You may be tempted to flip before the 3 minutes is up, but trust me and wait to get that great crust. Once the pork is cooked take out of the skillet and set aside. 
    
     Turn the heat down to medium and add 1 Tbsp. butter and about 1/2 cup of apple cider to deglaze the pan by scraping the yummy bits off the bottom.  Bits equal flavor!  Then add about one generous Tbsp. of honey dijon mustard to the pan and continue to stir. Add one sliced apple and gently stir in. Stir occasionally while it simmers. Place your pork loin chops back in the pan with the glaze during the last minute of cooking. It doesn't take long for the sauce to get  thickened and glossy.  Add as much salt and pepper as you like, and a few sprigs of fresh thyme. 
     Once the sauce is nice a dark and thick, and the apples are tender you can plate it up.  I placed the pork on a bed of the couscous and then spooned the sauce over the top with the apples.  It's beautiful this way, and the couscous soaks up some of the yummy sweet flavor from the apple cider and spicy flavor from the dry-rubbed pork!  Garnish with fresh thyme.

Grocery List
Pork Loin Chops
Salt
Pepper
Ground Coriander
Cinnamon
Nutmeg
Olive Oil
Butter
1 Apple
Apple Cider
Honey Dijon or Dijon Mustard
Fresh Thyme

Slow-Cooked Apple Cider Pork Medallions

Hello! As my first post, I thought I would share the tasty and relatively thrown together dinner I prepared tonight. It turned out just yummy! I had some pork loin that I knew I needed to use very soon before it was too late, and I didn't have much time to prepare before going into work. So with the help of my trusty crock pot (thanks, Mom, for the wedding gift!) here's what I came up with. I love the classic combo of pork and apples, and with that made my Slow-Cooked Apple Cider Pork Medallions. It's easy and sure to please.

Sear your pork over med-high heat in Olive Oil or Canola (I use Olive) for just a couple minutes per side. Season nicely with salt and pepper. You want to give the meat a nice brown crust. While that is going, get out Apple Cider, Beef Boullion Cube, Ground Dry Mustard, half of a Shallot, a couple of Yellow Potatoes (New Potatoes would work as well) and a Gala Apple.

Keep in mind I am preparing this for just my husband and I, so use as much as you need. I usually don't precisely measure any of my own recipes, a tip I inherited from Mom.

Once the Pork is seared, place it into a crock pot that is already set to LOW. In a separate bowl, pour a bit of the Cider, couple shakes of the Mustard and Salt and Pepper to stir together before pouring over the meat. Once that is incorporated, pour the mixture over the Pork and add more Cider till it's just covering the meat. Add the Beef Boullion Cube, diced Potatoes and Apple, and minced Shallot. Work this down into the cider and pork a bit and put the lid back on.

I let mine cook for about 4 1/2 hrs. Keep in mind, I had only about 6 small pork loins, 2 potatoes, and 1 apple. More food will probably require a bit more time.

After that time, I brought some of the cidery-broth to a boil in a small sauce pan and added a cornstarch and water mixture to thicken. It begins to bubble and create a delicious gravy.

Plate the pork with potatoes and apples and then pour some of your cider gravy over it all.

It was so mouth watering good! The pork was so tender I literally just ate it with a fork...no knife at all! The combination of the pork and apples especially in the fall is so good, and with the buttery golden potatoes and shallot, O! You will love this and so will your family. It would be so good with homemade dinner rolls or a toasty bread to sop up the gravy. They'll never know you didn't slave away in the kitchen over this beautiful dish!

Grocery List:

Pork Loin Chops

Gala Apple

Yukon Gold Potatoes

Shallot

Apple Cider

1 Beef Boullion Cube

Dry Mustard

Salt & Pepper

Olive Oil

Cornstarch