Pork Loin Sandwich Meat

1. 1

   Heat your oven to 225 degrees Fahrenheit.

2. 2

   On a large sheet of aluminum foil, shiny side up, place the pork loin. Rub it with the canola oil and crimp the sides to make a bowl all around it making certain to leave enough foil to close over the roast.

3. 3

   Pour the water into the aluminum foil pouch.

4. 4

   Rub the honey and mustard over the top of the pork. Add the minced garlic, salt, and pepper.

5. 5

   Pour the diced tomatoes over the top.

6. 6

   Seal the aluminum foil pouch around the roast and place it on a roasting sheet or in a pan to catch any juices that might escape. Place it in the oven and roast it for 6 hours.

7. 7

   Remove the pork from the foil pouch, saving the juices and tomato bits in another dish, and cool the meat to room temperature. NOTE: The finished pork will not have much color as it was not seared or browned before the long, slow cooking process.

8. 8

   In a skillet, cook the juices and tomatoes over a medium heat until reduced to a glaze. Pour this glaze over the pork roast and place in the refrigerator.

9. 9

   Shred or slice the pork into very small pieces for use on sandwiches, in omelets, or other applications.

* Per serving · 4 servings · Values may vary.

No additional tips available.