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Add pork loin, Slow Cooker Sauce, and Memphis Dry Rub to a freezer bag and seal. Squeeze bag to combine ingredients. Freeze.
Thaw freezer bag contents completely before following the recipe.
Transfer freezer bag contents to a slow cooker and cook on low for 6 hours or high for 4 hours.
Remove pork loin and shred with forks or tongs. Add enough slow cooker liquid to the shredded meat to coat.
Serve pulled pork on hamburger buns with onions and pickles.
Calories 390 , Fat 13 grams, Saturated Fat 4 grams, Carbs 35 grams, Fiber 2 grams, Sugar 14 grams, Protein 32 grams, Cholesterol 75 milligrams, Sodium 810 milligrams
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