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Country Kitchen
June 1, 2012 Previous Recipe | Next Recipe
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WORKING MAN’S PORK CHOPS Catherine Wood – Autauga County
POLYNESIAN PORK CHOPS JoAnn C. Laney – Russell County
CROCK POT PORK CHOPS WITH SOUR CREAM SAUCE Kristin Quick – Cullman County
PORK ROAST June Dunn – Union Springs
HAM ROLLS Pat Schrand – Coffee County
PORKER POTATO MEAL Phyllis Jones – Cherokee County
PORK TENDERLOIN & BISCUITS Mary Tucker – Fayette County
TUSCAN PORK LOIN ROAST Elaine Helms – Geneva County
EASY MEXICAN SKILLET Phyllis Johnson – Calhoun County
SASSY ROAST PORK Carol Simpson - St. Clair County
PORK PICATTA Sue Walters – Etowah County
TENDERLOIN AND GRAVY Clyde Smith – Jackson County
ALABAMA BBQ RIBS Shirley Ezzell – Franklin County
BAR-B-QUE PORK LOIN Patricia Windsor – Coosa County
BACON AND TOMATO DIP Jennifer Dickerson – Lauderdale County
BAR-B-QUE PORK LOIN Patricia Windsor – Coosa County

1 whole pork Loin

Sauce:
1/3 cup butter, melted
1/3 cup lemon juice
1/3 cup vinegar

Place whole, unseasoned loin in crock pot; do not add water. Cook in crock pot for 6 hours or until meat pulls easily apart. Remove roast; when cool enough to handle, pull pork into shreds.

Combine sauce ingredients and pour over meat and stir to coat meat thoroughly. Serve on buns with barbecue sauce if desired.





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