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in article , Brent97G at
wrote on 11/8/04 7:47 PM:

>> From: (Barbtail)
>> Date: 11/8/04 12:00 PM Central
>
>> I was cleaning out my freezer and found this 5 lb pork loin I bought about a
>> year or so ago-- it's a little freezer burned (I'll trim off that part), but
>> from everything I've been able to read online, the meat itself should still
>> be
>
> Crockpot for 8 hours on low covered with your favorite bbq sauce, shred and
> serve on sandwiches. You can even put it in the crockpot frozen.
>

No.
Loin of pork is not the cut of pork you cook low and slow and then shred.
That would be the shoulder.

Loin of pork is a tender cut of meat. You could slice it about an inch
thick, butterfly them and stuff with a nice bread stuffing, maybe some
cheese. Or just thaw, season well with salt, pepper, whatever herbs you
like (thyme and savory work nicely), then slice up a couple apples and a
couple onions, add a half cup of apple juice, set the roast on top of the
onions and apples, fat side up, and roast it at 375 for about 20 minutes per
pound.

When the meat is done, remove it to a platter with the onions and apples,
and make pan gravy, adding a little dry white wine to the drippings.