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Anyone within 5 miles of my kitchen last night had to be in total envy of the pork loin I slow cooked for 6 hours. The sweet and spicy smell has probably permeated our furniture and walls, but I’m not sad about it! Marinated in spices, placed on a bed of onions, and then smothered in a mixture of barbecue sauce and my personal
favorite… Sailor Jerry Rum!


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½ Tbs paprika

½ Tbs garlic powder

½ Tbs cayenne pepper

1 tsp coarse salt

1 tsp freshly ground black pepper

2 – 2 ½ lbs boneless pork loin

1 red onion, finely chopped

Sweet Baby Ray’s Barbecue Sauce (I used the Hickory and Brown Sugar flavor)

½ cup Sailor Jerry Rum

Juice from 1 lime

8 slider buns or rolls

(1.) Add paprika, garlic powder, cayenne pepper, salt, and pepper to a large bowl and shake to mix. Add pork loin to bowl and rub spices in until pork is completely covered with mixture. Place pork on a plate and cover with plastic wrap. Marinate in the refrigerator for 30 minutes to an hour or overnight. (2.) Place half of the chopped onion in the crock-pot and (3.) the other half in the bowl with any remaining spices. (4.) Add barbecue sauce, Sailor Jerry Rum, and lime juice to the bowl and stir until mixed.

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When pork is finished marinating, place in the crock-pot on top of the onions.

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Pour barbecue and rum mixture over the top of the pork.

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Cover with lid and cook on low for 5-6 hours or until tender and meat shreds easily with a fork. Most of the sauce will reduce down so you won’t need to drain it. The picture below is after about 4 hours of cooking and you can see how much it’s reduced.

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When pork is finished cooking, shred meat with two forks and stir so it becomes evenly saturated with the sauce.

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Spoon onto slider buns and serve with coleslaw, lettuce, or cheese.

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