Cilantro and Roasted Onion/Peach Pulled Pork

4-5lb pork loin

1 c. Cilantro and Roasted Onion Infused Olive Oil

1 c. Peach Balsamic Vinegar

2 TBS Teeny Tiny Spice Oaxacan Adobo Seasoning

Generously rub all sides of pork loin with the Spice mixture.  Use more if you like. Place in large crock pot.  Whisk together  ½ c. EACH of the olive oil and balsamic and pour over pork loin.  Cover and set on low for 6-7 hours.  Then increase to high for at least 1 hour and periodically spoon drippings over the top of the pork.  When able to pull apart pork with two forks, remove to large cutting board and let sit for 5-10 minutes then continue shredding.  Place shredded pork back into crock pot full of the drippings and toss to coat it all.  It will absorb and keep the pork from drying out too much.

Whisk together the remaining oil and vinegar to use for sauce on top of pork on a bun with some coleslaw if you like.  We had a fresh salad of mixed greens, tomatoes, onion and cucumbers and I used some of the remaining dressing on top of the salad as well.