1 cup ketchup
1/4c water
1/4c white wine vinegar (I used red)
1/4c oil
1 pkg onion soup mix (or 3tbsp)
1 tbsp worcestershire sauce
1 tbsp brown sugar
1 1/2tsp mustard seed
1 tsp dried oregano
2 bay leaves
1/2 tsp black pepper
1/2 tsp chili powder
for 5 lbs pork loin
Place all of the ingredients in a zip lock freezer bag. You can freeze this to cook later, or can let it marinate overnight and drop it in the slow cooker in the morning.
slow cooker 4-5 high or 6-8 low
I did 8 hours on low and it was great. I wouldn’t be worried about going another two hours, though.
We served it on rye bread toast with sliced cheddar cheese and poured a bit of the extra liquid on top of the sandwich. It could probably be served over rice as well.
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