Pulled Pork Egg Noodle

Pulled Pork

Pork Rub:

Garlic Salt

Cayenne Pepper

1 pinch each: rosemary dehydrated onion, orange zest, brown sugar

Barbecue seasoning

Sauce:

1 sweet onion, chopped

1 cup chicken broth

1 teaspoon Dijon

1 teaspoon southwest spicy mustard

2 tablespoons brown sugar

1 tablespoon pot roast flavoring

Pork:

Pork Top Loin roast, boneless

2.3 pounds

Directions:

Place all ingredients except onion into crock pot.  Saute onion in small amount of butter and add to pot.  Pat dry pork loin and place rub on all sides.  Sear on all sides in and place in crock pot.  Heat on high for approximately 5 hours or until fork tender.  Saute onion in small amount of butter and place in crock pot. 

Noodles

1 package of egg noodles

1 5QT sauce pan 3/4 filled with water

2 tablespoons sea salt
Directions:  Boil water.  Place noodles and salt in water.  Cook until al dente.  Drain and place to side temporarily. 
Gravy for noodles:
Place sauce from crock pot into non stick pan on stove.  Add 1 tablespoon of butter and reheat.  Add pulled pork and saute for 2-3 minutes.   Top with Parmesan cheese and serve. 



This recipe was inspired by left over pulled pork.  This recipe can easily be downsized depending on the amount of pulled pork you have.  The pork is wonderful in many other recipes and is a great staple for moist and tender pork!