This recipe works just as well for a rack of baby back ribs. For the vegan version, try portobella mushrooms as pictured on the left. Reduce the cooking time to one hour for mushrooms.
- boneless pork loin, 2 to 2 1/2 pounds
- bottled barbecue sauce
- slider buns
- coleslaw
- spice rub- you can combine the following ingredients to make the rub, purchase one, or make up your own.
1 cup brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp coriander
1 tsp paprika
1 tsp chipotle chili powder
1 tsp cumin
Rinse the meat and trim off larger pieces of fat. Cut into thirds if desired to speed up cooking time. Liberally rub spices on all sides. Place in a baggie and refrigerate overnight.
Place the meat into one Sport pot. Add ½ can of Coke or Dr. Pepper (or any caramel colored carbonated soda). Cook in the Solavore Sport for about 3 hours at 250 degrees. As always, check for doneness and adjust cooking time depending on oven temperature.
Once the pork is cooked and slightly cooled, slice and hand pull it using a fork and knife. Mix in barbecue sauce to taste.
To serve, place pulled pork on warmed slider buns and top with cole slaw.
