Loin in a Slow Cooker

This is kind of barbecue meets sauerbraten meets teriyaki.

1 beef or pork loin
1/2 cup brown sugar, tightly packed into measuring cup
1/2 cup balsamic vinegar
1 teaspoon cracked pepper
6-8 drops Tabasco Chipotle sauce (or to taste)
1/2 teaspoon ginger powder
1 teaspoon garlic powder
1 1/2 teaspoons dried orange peel
2 cups white wine, or 1 cup each water & orange juice
1 large onion, sliced (optional)
2 carrots, sliced (optional)

Mix sugar, vinegar, pepper, Tabasco, ginger, garlic, orange peel and wine. Pour about 1/2 cup into bottom of slow cooker.

Place loin on top, fatty side up. Cover and store in refrigerator a minimum of four hours; overnight is better.

Put slow cooker crock into cooker and turn on High. Scatter onion and carrots around loin, if using.

Cook until done, about 8 hours.

Remove loin and let rest 10 minutes.

Use juice as a sauce. You can slightly thicken it with corn starch, if desired.

NOTES: This will work nicely in a Dutch oven, too.