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Thread: Mississippi Slow Cooker Pork Tenderloin

  1. #21
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    Quote Originally Posted by MKW View Post
    So you just throw all this stuff in the slow cooker and let it be?? No mixing or anything??
    Yep, just set the meat in the slow cooker, put everything on top of it, throw the lid on, and turn it on. Eight to ten hours later and it’s ready to eat. With the pork tenderloin I pull off the fat cap and leave the rest in the cooker. Shred it right there and mix it in the juices then serve!
    Living in Moncks Corner but looking forward to moving back to the West Coast in 2020 where there are more ducks and less duck hunters!! LOL

  2. #22
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    Serious question..... yall using a pork TENDERloin or a pork LOIN. Seems some people on here doesn't know the difference..

  3. #23
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    Do the same thing with a pot roast and it's incredible!!
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  4. #24
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    Thanks for this, just made one with a butt off a hog. Awesome and easy

  5. #25
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    Quote Originally Posted by Hosscat View Post
    Venison tenderloin and slow cooker in the same thread. Damn.
    Haha. I started to comment on that, but didn't feel like being an asshole....

  6. #26
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    Quote Originally Posted by ReelHard View Post
    Serious question..... yall using a pork TENDERloin or a pork LOIN. Seems some people on here doesn't know the difference..
    Thank you. Pork loin is blah.

  7. #27
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    Bought the stuff to try this tomorrow. Will report back.

  8. #28
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    I made it yesterday. The wife and daughter loved it. I didn't care for it too much. Too much pepper flavor and too salty. What makes it so salty?? The ranch??
    Crops are harvested, animals are killed.

  9. #29
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    I would think the au jus would add more salt than the ranch does. Might try unsalted butter as well if you’re trying to cut down on the salt content.
    Living in Moncks Corner but looking forward to moving back to the West Coast in 2020 where there are more ducks and less duck hunters!! LOL

  10. #30
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    The brine from the.peppers has a lot of salt in it as well as the butter, ranch and jus jus.
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  11. #31
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    Unsalted butter helps a lot.

  12. #32
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    Use a boston butt. F the loin.

  13. #33
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    Sliders. This stuff is good. Makes the house smell good too

    7AD49E3F-66EF-4B2A-8C08-6099054D9C0B.jpg
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  14. #34
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    I made this Sunday and it was great! We’ve been eating sliders with it. Soft and sweet slider buns, Dukes mayo, pepper jack cheese and a pile of the shredded pork loin.

    Dang good (and easy) recipe!

    Thanks for sharing!


    Sent from my iPhone using Tapatalk

  15. #35
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    Tried it with a chuck roast. Flavor was awesome but damn it was greasy with a whole stick of butter. Been turning loose hot ribbons for nearly two days after I gave up on it. Need to tweak the recipe some for sure.

  16. #36
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    Dropped a little of the juice on my shirt. Still haven’t changed shirts. Don’t want to lose the smell
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  17. #37
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    Come on man!! You’re just having relapses of the beer shits from back in high school! LOL. We still need to get together for that big diver hunt before the season goes out. I’m working at the shallow water fishing expo this weekend but I’m free the following weekend if you are!
    Living in Moncks Corner but looking forward to moving back to the West Coast in 2020 where there are more ducks and less duck hunters!! LOL

  18. #38
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    I didn't really look at the whole recipe but pepperoncinis definitely add some great flavor to a roast.

  19. #39
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    I liked it, didn't love it. I really enjoyed it more the next morning doctored up a bit with fried eggs.

  20. #40
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    We had it on slider buns that were a little sweet. Added a little spicy KC masterpiece sauce and it was good. Straight out of the crock pot was kinda salty.
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

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