• You want your meat to be out of the fridge for at least 40 minutes before placing in the smoker. I like to set it on my counter to "warm" up while the smoker is coming to temperature and I am making the spice rub.

Pork Loin Rub Instructions

• In a small glass container like a canning jar, add all spices and mix well. Set aside.

Smoked Shredded Pork Instructions

• Prepare smoker. For my electric Bradley smoker, I just need to add my discs, fill my water bowl, and turn it on to the temperature I want which is about 225-250 degrees. You want it up to temperature when you add your meat.

  I also leave the racks out of the smoker until I am ready to add my prepared meat. If you have a different type of smoker, prepare it per the instructions.
• Prepare pork loin by trimming off all the outside fat. Cut the 8 lb loins in half. If you don't need to feed a crowd, simply use one 8 lb pork loin, or even a half roast if there are just 2-4 of you.
• Drizzle a little olive oil on the pork loin pieces enough to coat all around.
• Sprinkle the pork loin rub all over your pork loins and use your hands to rub in the rub. You want the entire loin coated with the spices.
  
• Once all pieces of the pork loin are prepared and if your smoker is up to temperature, add your meat to the smoker. Smoke the meat for about 40 minutes. **see notes if you don't have a smoker
  
• Remove the pork from the smoker, cut pork loins in half again, and then put into your crockpot/slow cooker. Add the chicken stock.

  If you cook both 8 lb pork loins, this will fill up your crock pot to past the lid. You can lock your lid for about 15-20 minutes to help "squish" the meat down. But then UNLOCK the lid so that you don't crack your lid. VERY IMPORTANT! If you don't want to worry about this step have two crockpots/slow cookers or just cook one pork loin.
  
• Cook on HIGH for about 7 hours or until the meat is tender enough to shred. The pork loin will release a lot of liquid. I removed some of the liquid about 4 hours into the cooking time. You do need some of the liquid saved because you will add the shredded meat back into the crockpot with some of the juices.
• Remove meat to a baking sheet or large cutting board and shred. Remove most of the liquid from the meat, reserving about 1 1/2 -2 C.
• Add shredded meat back to the crockpot. Add reserved liquid as needed. I don't like my meat too "juicy" but I also don't want it dry. So just add a little at a time and using tongs, mix your meat around until it looks good to you. You can turn your crockpot down to warm and serve immediately.
  
• Serve with BBQ sauce on gluten free hamburger buns, with nachos, or over a baked potato.