Pork loin in a slow cooker--need your delicious recipes!
Looking to do a pork loin in a slow cooker. What are you favorite recipes?
basics - sliced onion, 3-4 cloves chopped garlic, fresh or dried thyme & rosemary, salt and pepper -- liquid would be either beer, chicken stock or coca cola, even just water in a pinch.
cuban style, i'd add orange and lime slices and use orange juice as the liquid, cumin/oregano and chiles or chili powder.
asian style, i'd add soy and some type of chile.
other good ingredients to mix and match: apples or applesauce/juice, apricot preserves, peaches etc etc.
i know everyone says to sear the meat first, but i never do - because the next day i fry the leftovers up in a pan and use for quesadillas or pork with rice or some such.
Dahling, I have about a zillion recipes and I practically oink. My most recent fave is this--
3-5 lb pork loin
Salt and pepper (red and black pepper)
1/4 cup brown sugar
2 c. apple cider vinegar
1/2 cup water
Dump it all in a crockpot and cook on low all day (I generally turn it on at about 6 am and it cooks til 6pm)
This is excellent with waxy Yukon gold potatoes roasted with a little oil and garlic, or if you have rolls, butter and toast them and have pork BBQ sandwiches. Cole slaw on the side is good, as are warm or cold beets.
1/2 cup orange juice
1/4 cup lime juice
1/4 cup dark rum
1 medium onion
6 cloves garlic
2 teaspoons oregano
2 teaspoons chili powder, ancho
2 teaspoons salt
1 whole bay leaf
1/2 teaspoon ground black pepper
12 ounces pork tenderloin
orange slices, for garnish
Serve with rice and black beans and chopped cilantro.
I cooked pork loin roasts and pork loin chops in a Rival Crock Pot for ~25 years, I stopped several years ago. I stopped because today's supermarket pork (loin) is too lean to be braised. Even one of the butchers at the supermarket advises against pork loin roasts (too lean), he recommends shoulder and sirloin.
My Crock Pot Pork Recipe.
Brown roast or chops, put in heated crock pot.
Mix 1 can cream of mushroom soup with ~1 can of chicken broth, add to crock pot.
Add your choice of: chopped/sliced onion, garlic, herbs (thyme and bay work, but not together), soy sauce/kitchen banquet, chopped/sliced mushrooms.
Cook on high 2-3 hours. Spoon off fat, remove meat, mix "gravy". Serve with rice or mashed potatoes and gravy. Today I would also have some apple sauce on hand to serve with the pork.
If you have a piece of shoulder, brown it, put it in a crock pot with ~2-3 cups of milk, add garlic if desired. Cook for 2-3 hours, remove meat, remove fat, stir milk, curds in the milk are ok. Similar results to the cream of mushroom soup braise, but "gourmets" won't pre judge it.
I totally agree with Alan 408. A Pork Loin is much too lean for a slow cooker. It would be much better roasted in the oven. Try your slow cooker with a shoulder of Pork and I think you will be much happier. I always remove meat after it is cooked and cool the juices left in the slow cooker. Then the fat ( and there will be considerable) can be removed and the gravy can either be thickened or left as is.