1 4-pound boneless pork loin roast
Tones Southwest Chipotle Seasoning (I buy this in a big bottle at Sam's Club.)
Pat pork dry with paper towel. Rub seasoning onto all surfaces of the pork roast. Place in Ziploc freezer bag.
Thaw completely (this will take at least 24 hours).
Option 1: Place roast in slow cooker on low for 8-10 hours until meat thermometer reads 160 degrees. This is my preferred method because the meat comes out so tender. Don't be intimidated by not adding any liquid. The meat and condensation provide plenty of liquid.
Option 2: Place roast in a shallow pan and roast in a 350 degrees F. oven for about 1.5 hours (18-20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F., about 10 minutes before slicing to serve.
***Important*** Do not baste the meat with the juice unless you want it VERY spicy. The juice is HOT!
This made a TON of meat! I shredded the leftovers to use as taco meat in another meal.