Easy Crock Pot Bar-B-Que Pulled Pork for a Hungry Bunch!

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Today I brought lunch to a bunch of hungry men, including two of my sons, who took a Saturday to pull their considerable talents and muscle together to build a very special tree house for a sweet little 5 year old girl, recovering from major surgery.

tree house 1

tree house 2

One of the easiest, most economical, filling,  and yummy things to Make & Take to feed a crowd is bar-b-que pulled pork sandwiches!  The sauce is so good, you really don’t need any condiments, but a spoonful of my Easy, Spicy Crunchy Asian Slaw on top adds extra  deliciousness!

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I like to use an even mixture of pork loin (which is the lean white meat cut of pork) and pork butt (which is darker, a little fattier and more tender).  This recipe will easily feed 10 people, but I doubled the recipe today, and was able to cook the whole thing in my extra big crockpot — which yielded enough for 20.   Just turn on your crock pot the night before and it will be ready to pull it apart in the morning;  or start it in the morning and have dinner ready when you come home.

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Easy Bar-B-Que Pulled Pork in a Crock Pot

2 – 3 lbs. pork loin

2 -3 lbs pork butt (with or without bone)

1 full head of fresh garlic, peeled, and rough chopped

2 t.  Tony’s Chachere’s Seasoning (or your favorite Cajun Seasoning with Salt)

2 t.  Grill Seasoning (or 1 1/2 t. salt, 1/2 t pepper)

2 T. Worcestershire Sauce

1 1/2 cups your favorite bottled  B-B-Q Sauce (I like Sweet Baby Rays)

1/2 cup ready-made Italian Dressing, any kind

1 t. Tabasco sauce

1 envelope dry Lipton Onion Soup mix

1 cup water

2 T. brown sugar (if you prefer your sauce a little sweet)

 

Directions:

Cut the pieces of pork into about 6 big pieces.  Whisk the rest of the ingredients for the sauce into a big bowl.  Pour half the sauce into the crock pot, add the cut pieces of pork arranging evenly, pour the rest of the sauce on top of the meat. Cook on high for 5 to 7 hours or until tender enough that when you pull at the meat with two forks it comes apart easily. When pork is tender, lift out the meat with tongs or two big spoons,  and place in a big rectangle pan.  Using two forks tear the meat into shreds.  Pour the sauce from the crock pot over the meat and mix evening so that the light and dark meats are evenly combined.  Taste and check seasonings, adjust to your taste.  At this point you can serve it  right away, or cover and refrigerate, then reheat in the oven (covered with foil) at 350 for about 20 minutes when you are ready to serve.  Serve on your favorite buns or potato rolls with slaw, extra bottled BBQ sauce, sliced pickles and jalapenos.

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“Band of Brothers” MOIST Bourbon Brown Sugar Pork Loin

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My husband Greg (Right) with Buck Compton (center) and Don Malarkey (left) two WW2 heroes portrayed in Band of Brothers. This was taken in Bastogne.

For those of you who have seen the HBO miniseries, “Band of Brothers,” you may recall the choking-back-tears comment from Don Malarkey as he described his comrades of the 101st Airborne, many decades after WW2. “Brave, so brave… it was unbelievable.” Greg and I had the privilege of a lifetime 4 years ago, when we got to spend 2 weeks in Europe with Buck Compton and Don Malarkey, two of the paratroopers portrayed in Band of Brothers.

We stood at the sea of white crosses in Normandy as a friend played taps. Don, Irish and emotional, wept openly as Buck wiped away a tear and swallowed. We walked with these old soldiers through the Bastogne forest where they once nearly froze and starved in foxholes to protect our freedom in the Battle of the Bulge. They remember their dear friends whose legs were blown off in this lovely green forest, once white with snow and red with blood and lit up with terrible fire and noise of war. I gathered pine cones on that misty summer day, to give to my children and grandchildren. To help me remember the sacrifice so many made to secure our freedom.

We visited with a family whose parents/grandparents were liberated from their own home by Easy Company soldiers. The family showed us a room with a red stain on the floor. It was were a Nazi was shot and killed. They looked at Don and Buck with such admiration and gratitude.

Everywhere we went these two vets were instantly surrounded when people heard that there were American paratroopers among us. They are rock stars in Europe where children grew up hearing of the “angels coming out of the sky” in parachutes to save them from the German soldiers.
They are rock stars to me.

Greg and I had lunch with Don this year as he was passing through town with a friend. He’s had to give up his beloved nightly nip of Johnny Walker for his health now that he is 90. His hearing is going, but he seemed awfully pleased when I kissed him on the cheek.

A kiss for a hero, Don Malarkey of “Easy Company” portrayed in the Band of Brothers.

Buck, dear Buck, that gentle brilliant kind soul passed away in January.  (Click here to read one of many tributes to this brave, humble man who eventually became a judge. )

I doubt there will ever be a Memorial Day when I don’t think of that trip and those heart-tugging experiences, and of these men.

Thank you to Don & Buck for sharing your stories (see information on their biographies below) and for risking your lives for our freedom.

Since Don can’t toast Memorial Day with a glass of scotch anymore,  I’m dedicating this Bourbon Pork Loin recipe to him and all the Easy Company men.  (The recipe is also “easy for company.”)  Since the alcohol burns off, it’s safe to serve to the whole family.  It is one of Greg’s absolute favorite meals, and every man I’ve served it to looks heavenward with joy after they take a bite.

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“Band of Brothers” Bourbon Pork Loin

Oven 350

Serves 3 to 4 (easily doubled for a bigger group)
1 small pork tenderloin
1 1/2  t. Cajun seasoning (I like Tony’s)
1 T. brown sugar
1 T.  olive oil
1 T. butter
1/4 c. Bourbon, Whiskey or Scotch

Brown Sugar, Bourbon, Tony’s, Butter — 4 ingredients to sublime pork loin

Directions:
Heat oven to 350.
Rub the pork tenderloin all over with Cajun seasoning and brown sugar.  Put oil and butter into an iron skillet (or other ovenproof skillet) over high heat. Once the oil is very hot, put the tenderloin into the pan, turning heat down a bit,  and brown until golden on all sides, turning with tongs.  Don’t worry about getting it done in the middle, just get it pretty and brown on the outside.  Remove pan from heat.  Pour bourbon over all and roll the tenderloin in the juices now  in the pan.  Cover lightly with foil and place in oven.  Cook for about 20 minutes or until just done in the middle.  Pork loin is often overcooked and this is what makes it tough.  If you have a meat thermometer cook until it registers 140  degrees.  Remove from oven.  Let it sit for at least 5 minutes, covered to let juices redistribute.

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Slice just before serving in thin slices, ladling a little of the pan juices over it.  Delicious with baked sweet potatoes and a green veggie or salad.
Note to Vegans or Vegetarians: This method can also be used to cook slices of tofu.  Just do not cover it when you put it in the oven and remove earlier, after about 10 minutes.
** If you’d like to read more about Buck and Don check out their books on amazon.com
Call of Duty by Buck Compton http://tinyurl.com/m6ld3t
http://www.marcusbrotherton.com/(Marcus is the collaborator and has fabulous video/pictures relating to Buck’s book)
Easy Company Soldier by Don Malarkey http://tinyurl.com/kvsxtz
Recently Marcus Brotherton interviewed and collected stories from the 101st airborne (Easy Company) into a book called: We Who Are Alive and Remain:Untold Stories from the Band of Brothers by Marcus Brotherton.
http://tinyurl.com/ox69nx
http://www.bandofbrothersbooks.com/(website with video)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title:  Bourbon Brown Sugar Pork Loin
The URL: http://wp.me/p1UwM9-kL
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