Dry-Rubbed Barbecue Pork Loin

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> Dry-Rubbed Barbecue Pork Loin

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> (makes 12 servings)

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> Dry Rub

> 1teaspoon (5 ml) chili powder

> 1teaspoon (5 ml) light brown sugar

> 1/2teaspoon (2.5 ml) garlic powder

> 1/2teaspoon (2.5 ml) paprika

> 1/4teaspoon (1.25 ml) lemon pepper seasoning

> 1/4teaspoon (1.25 ml) dry mustard

> 1/4teaspoon (1.25 ml) crushed dried thyme

> 1/8teaspoon (.06 ml) ground ginger

> 13-pound (1440 g) boneless pork loin roast, trimmed of all fat

> 1/2cup (120 ml) water

> 1/2teaspoon (2.5 ml) liquid smoke

> Barbecue Sauce

> 1cup (240 g) ketchup

> 1small yellow onion, minced

> 2large cloves garlic, minced

> 2tablespoons (25 g) light brown sugar

> 2tablespoons (30 ml) cider vinegar

> 2tablespoons (30 ml) Worcestershire sauce

> 1/2tablespoon (7.5 ml) dry mustard

> 1teaspoon (5 ml) chili powder

> 1teaspoon (5 ml) prepared horseradish

> 1/4teaspoon (1.25 ml) freshly ground black pepper

> 1/4teaspoon (1.25 ml) crushed dried thyme

> 1/8teaspoon (0.6 ml) crushed dried rosemary

> 12poppy seed Kaiser rolls, split and toasted

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> In a small bowl, combine the dry rub ingredients. Rub into both sides of

> the pork roast.

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> Place a wire rack in the bottom of a 3 1/2-quart (3 1/2 l) or larger

> crockery slow-cooker. Combine water and liquid smoke. Pour into

> slow-cooker. Place the pork roast on the wire rack. If necessary, cut

> pork into 2 pieces to fit. Cover and cook on LOW for 8 to 10 hours, or

> on HIGH for 4 to 5 hours.

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> About 1 hour before serving, combine barbecue sauce ingredients in a

> medium saucepan. Place over medium-high heat. Bring to a simmer and

> cook, stirring occasionally, for 30 minutes.

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> Lift pork roast from slow-cooker and let stand for 20 minutes. Using

> tongs, remove metal rack and discard any pan drippings.

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> Shred and chop the pork roast. Return pork to slow-cooker and cover with

> sauce.

> Stir well to combine. If cooking on HIGH, change setting to LOW. Cover

> and cook for another 30 minutes.

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> To serve, spoon about 4 ounces (20 g) of the shredded pork and sauce

> onto the bottom of each roll. Top with second half of roll and serve at

> once.

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> Per serving:373 calories (31% calories from fat), 31 g protein, 10 g

> total fat (2.6 g saturated fat, 40 g carbohydrates, 2 g dietary fiber,

> 67 mg cholesterol, 666 mg potassium, 654 mg sodium*Diabetic exchanges:3

> lean protein, 2 1/2 carbohydrate (bread/starch)

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> *If on a low sodium diet, use low-sodium ketchup.

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