Slow Roast Bourbon Pork

I love when I can set up a dinner early enough that I can sit back and leave it alone and watch it take care of itself.  Today, I sat back for 8 hours!  I have a slow cooker that has only been used once before and I really need to use it more.  I had a pork tenderloin and although the recipe calls for shoulder or butt, it still worked.

Put the oven on broil and make the sauce.

For the sauce:
2 Tablespoons Kosher Salt
1 Tablespoon Freshly Ground Black Pepper
2 Tablespoons Olive Oil
2-3 Tablespoons Mustard Powder
1/2 Cup Brown Sugar (firmly packed)
2 Dashes Worcestershire Sauce
1/2 Cup of your favorite BBQ Sauce (I used a Smooth&Smokin Chipotle BBQ sauce from Tahoe House Bakery in Tahoe, but since it is pretty obscure, use your fave)
1/4 - 1/2 cup Bourbon Whiskey

Mix all ingredients in a bowl and set aside.

Meanwhile, place the pork in a lightly oiled shallow pan, turn pork over a few times to coat in the oil and then broil on both sides until lightly brown.

Take out of the oven and place in a slow cooker on the 6 - 8 hour setting depending on how much time you have to wait.  Pour sauce over the meat after putting it in the cooker.  Once every hour or so, baste the meat.  When there is about one hour left to cook, add several teaspoons of the herb or mix of herbs of your choice.  I sprinkled on Bouquet Garni, which contains Savory, Rosemary, Thyme, Oregano, Basil, Dill, Marjoram, Sage and Tarragon.  Any of these herbs would work.  After the allotted cooking time, place under the broiler again for a few minutes to crisp up the skin.  Save the sauce left in the cooker as gravy, you will want to pour it on!

I served with herb roasted potatoes and some sauteed Swiss chard.  I still have the taste in my mouth and I'm loving it.

Here's to hoping my Everyday Girls love this as much as I did.