pulled pork loin over hoe cakes

Pulled Pork Loin in Crock Pot

makes about three pounds of meet

  • 3 pound pork loin
  • 8 ounces of BBQ sauce of choice
  • 1 small onion minced (I grated mine - quick and easy to incorporate)
  • 2-3 garlic cloves minced
  • hot sauce as desired
  • salt and pepper 
1. If you have time, salt and pepper the pork loin and let sit for at least an hour.  If not, just do right before using.

2. Mix remaining ingredients in a bowl and pour over loin.

3. Cook on low 6-7 hours.  

* Towards the end, I did give the meat a good stir and left off the lid to cook off some of the liquid, although you don't have to.  You can drain.  At this point, the meat is not overly BBQ-y.  That's what makes this a flexible dish.  I did add more sauce, as we were wanting a BBQ meal.  And extra sauce is definitely a must for the following hoe cakes to taste their best!

Paula Deen's Hoe Cakes

makes about 15-17 cakes

  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal or mix (Aunt Jemima recommended)
  • 2 eggs
  • 1 tbsp sugar
  • 3/4 cup buttermilk
  • 1/3 cup plus 1 tbsp water
  • 1/4 cup vegetable oil or BACON GREASE (can you tell which one I prefer?)
  • Oil or butter for frying
1. Mix all the ingredients except for the frying oil.  Heat that oil in a medium or large skillet (a griddle or cast iron skillet is my preference) over medium heat.

2. Drop the batter by tablespoons (two per cake) onto the hot skillet.  Fry until brown and crisp and then turn to do the other side.  

3. Remove cooked cakes with slotted spoon and drain on paper towels.  Will keep in fridge for two days.