I often hear that pork loin chops turn out dry and that women aren't sure how to prepare them so the meat stays juicy. Maybe this recipe will help.
PULLED PORK WITH VEGETABLES
Whole pork loin (mine was about 1.5 kg / 3.3 lbs)
3 onions
4 carrots
1 celery root
1 parsley root
3–4 bell peppers
Seasonings of your choice — I used Mexican spices
Preheat the oven to 160°C (320°F). Season the whole piece of meat well and set it aside while you prepare the vegetables.
Chop the vegetables finely, season them, and place them in the roasting pan you'll be cooking the meat in. Pour in half a cup of water and place the meat on top of the vegetables. Cover with aluminum foil and seal it tightly so the steam can't escape.
Put it in the oven and check on it after about 3 hours. If the meat is done (test it with a fork — it should fall apart at the touch), cut it into 5–6 pieces and remove it from the pan. (If it's not done yet, return it to the oven.)
Transfer the vegetables and the cooking liquid to another bowl and blend them into a sauce with an immersion blender. (A regular blender works too.)
Using two forks, "pull" the meat into shreds, and once it's all shredded, mix it with the vegetable sauce in the same pan you roasted it in. Smooth everything out and return it to the oven, preheated to 220°C (430°F). About ten minutes is all it takes for the meat to get a nice crust.
You can serve it with pasta, potatoes, gnocchi… whatever works for you.