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| Served here on grilled whole-grain crusty rolls. |
I got this recipe from my friend Lynne,
who uses it to make the most succulent, tender brisket I've ever tasted.
I substituted a pork loin for the brisket, and was initially a little dismayed when the pork shredded apart, rather than slicing up nicely the way the brisket had.
But then I realized I had actually made pulled pork. Most delicious accident ever.
Ingredients
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- pork loin (~four pounds)
- barbecue sauce (one bottle)
- dried onion soup mix (one packet)
- beer, root beer, or cola (one can)
- buns (optional)
- tin foil
Instructions
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- Preheat oven to 250F.
- Place a very long piece of tin foil (about 3x as long as your piece of meat) in a 9x13 pan.
- Position the pork loin in the centre. Make sure there is enough foil on all sides to hold liquid.
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- Empty the bottle of barbecue sauce over the meat.
- Sprinkle the packet of onion soup mix on top of the sauce.
- Slowly pour the can of beer into a corner of the foil, so that it surrounds the meat but doesn't wash off the sauce on top.
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| A delicious meat-island with a nice foamy moat. |
- Carefully fold the long edges of the tin foil over, tenting it so that the foil does not touch the top of the meat.
- Fold and press all the edges to create a nice tight seal.
- The goal is to prevent any liquid or steam from escaping.
- Put in the oven carefully. Remember there is a can liquid inside your foil tent, so try not to slosh it about too much.
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| Do NOT open the foil no matter how absolutely mouth-wateringly good it smells. |
- Bake at 250F for at least four hours. It can cook for another couple hours if need be, but will be ready to eat after four.
Be Patient
- After four hours, remove from oven and let the meat rest for 10-15 minutes. Do not open the foil yet.
- While the meat is still hot, take a couple of forks and shred it. The pork should flake apart easily.
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| Be gentle here -- you don't want to dig too deep and shred tin foil into your pork. |
- Mix all the sauce in with the shredded pork. It will seem too juicy at first, but the more you stir it in, the more it seems to be just right.
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| So saucy. |
Serve and enjoy!
