For the pork loin:
1 large grated carrot
1 large onion, diced
3 garlic cloves, minced
1/4 cup Extra Virgin Olive Oil
1 – 2 to 3 pound pork loin (or two tenderloins)
1 tsp salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon Adobo seasoning
1/4 teaspoon cayenne
For sweet and tangy barbecue sauce:
1/2 cup ketchup
1/3 cup firmly packed brown sugar
1 tablespoon molasses
1 small can tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1 to 2 teaspoons lemon juice (how tangy do you like it?)
1/2 can cola or root beer (reserve other half)
Prepare the sauce:
In a small bowl, mix all sauce ingredients, reserving second half of cola for later, if needed. Mix well and set in fridge.
Prepare the pork loin:
Rub the pork loin with a commercial dry pork rub or simply mix together and rub salt, pepper, oregano, Adobo seasoning, and cayenne on pork loin. Massage into the loin and let sit in refrigerator at least 30 minutes, but better for a couple hours or overnight. Take out 30 minutes before putting in slow cooker.
Turn slow cooker on 15 minutes brown/saute setting (if you don't have the Cuisinart 3 in 1 Cook Central - and you really should, you will have to do this step in a saute pan). Put 1/4 cup olive oil into the cooker and let heat until shimmering. Add onions and carrots. Let cook 5 minutes, stirring occasionally, then add garlic. Let cook until tender. Add meat and brown thoroughly on all sides.
Once meat is well caramelized, pour sauce into the pot and set the cooker to 4 hours on high or 8 hours on low. The sauce will thicken dramatically as it cooks. If, after an hour or two, it seems too thick, you can add more cola a bit at a time.
Check meat after 4 hours (on high), if you can pull it apart with a fork, it is ready. Pull it apart into shreds or chunks, to your preference. Serve on toasted wheat buns.
Cook's Note: If you intend on using the barbecue sauce recipe for anything else, make sure include the olive oil, onions, carrots and garlic, sauteing them before adding all the other sauce ingredients. You will want to cook it down on the stovetop in a saucepan until it thickens, then brush or pour over your protein.