This is one of the easiest ways to make barbeque ever. It also feeds a lot of people and since you use a pork loin, it is lower in fat than some other cuts of meat usually used for barbeque, like Boston butt or shoulder. Following this recipe to perfection is not really necessary, because I don't think there is a way to really mess this up. I have made it a couple different ways and I think this is the best method. Here is what you will need:
4-6 lb pork loin
1 1/2 cups brown sugar
2 cups of your favorite barbeque sauce
2 cups Coca Cola (you can use Diet Coke)
1 tsp. salt
1 tsp. black pepper
1 tsp. Cajun seasoning (I used Tony Chachere's)
1 tsp. Old Bay seasoning
1 Tbs. garlic powder
3 Tbs. Worcestershire sauce
1 Tbs. liquid smoke
1 Tbs. yellow mustard
1/4 cup vinegar (white or cider, either will work)
1 tsp. celery seed
Place the pork loin in your slow cooker that you have sprayed with nonstick cooking spray. This makes cleanup so much easier. If your pork loin has a layer of fat on the top, cut most of that off. You want the seasoings and sauce to get to the meat. Pour 2 cups Coca Cola over the pork. You can use Diet Coke or regular. Sprinkle the salt, black pepper, garlic powder, Cajun seasoning, and Old Bay seasoning over the top of the pork. It might sound strange to use Old Bay on this, but the blend of spices it has is perfect for barbeque. You might also think this is a lot of seasoning, but this is a big hunk of meat...it needs the seasoning. Sprinkle 1 cup of brown sugar over the top of the pork loin and press it into the meat. Pour the barbeque sauce over the brown sugar. Take the Worcestershire sauce, vinegar and liquid smoke and pour over the top on the barbeque sauce. Don't add the celery seed or mustard yet. That goes in the sauce at the end along with the other 1/2 cup brown sugar and 1 Tbs. Worcestershire sauce. Place lid on slow cooker, set on low and cook all night long (8-10 hrs.)
Now you might ask why not mix the barbeque sauce with the brown sugar and the other wet ingredients and pour over all at one time. I have tried it that way and the sauce sort of just runs off and over the sides of the meat. For some reason packing the brown sugar on the meat first and then adding each liquid ingredient helps it to stay on top and forms a sort of delicious barbeque bark on top.
Gently lift the meat out of the slow cooker and onto a cutting board or platter to shred. It will literally just fall apart at this point. See that wonderful crust on it, that is what makes it so tasty. Cut it across the grain in several big pieces and then just pull it apart in big chunks. I don't like it too chopped, but if you do chop away!
This is about how I like it chopped. To the juices in the slow cooker add the other 1/2 cup brown sugar, 1 Tbs. yellow mustard, 1 Tbs. Worcestershire sauce and 1 tsp celery seed. Whisk this until it's all incorporated. Add the meat back to the slow cooker and just mix lightly. Set the slow cooker to low for about an hour and then you are ready to serve.