Pork loin in a slow cooker--need your delicious recipes!
Here's another that is very popular with teens and the young ones.
Crockpot Pork n Beans
6 - 8 Pork Chops (boneless preferably), trimmed of fat
1 onion, chopped
2 20 oz cans of pork and beans
1/2 c ketchup
3 T mustard (Dijon or spicy preferably)
Combine onion, canned pork and beans, ketchup and mustard, stir to blend. Place mixture in crockpot. Place chops over bean mixture, pushing down slightly. Cook several hours on low.
For a better presentation, I rub the meat with some pepper and cinnamon and brown slightly over medium heat before placing in crockpot. Serve with French Bread or sliced oranges.
Cooked one today, with the beans. Came out moist and tasty, but again the cook time was only 3.5 to 4 hours. Don't forget to brown the meat beforehand over medium heat, I use a rub of brown sugar, cinnamon, pepper and garlic or onion salt. This recipe is about as fail safe as one can get.
Pork tends to cook very quickly so if you are close to home, this works well in a crockpot but only for about 3 hours TOPS!
2 - 3 lbs Pork Chops or Loin Medalions
8 c shredded Red Cabbage
1 large onion, chopped
3/4 c brown sugar
dash of Nutmeg (freshly grated is good if available)
dash of Cinnamon
1/2 -3/4 c apple cider vinegar or balsamic vinegar
salt and pepper to taste
Season the pork with salt and pepper and brown (very) lightly in a pan over medium heat. Shred the cabbage and toss with the vinegar, onion, brown sugar, cinnamon and nutmeg. Place cabbage mixture in a large crockpot, place pork over the mixture and cook on Low for 2 to 3 hours. Serve over rice with applesauce if desired. This recipe is failsafe, but do not overheat and you're good to go. My mother adds a couple of teaspoons of Dijon mustard to the cabbage, play around but don't be concerned with the cabbage being a 'wet' mixture as it will sweat in during the cooking process.
I agree, pork loin should not be cooked in your slow cooker. However, if you follow my recipe below, with a shoulder, you can get a similar consistency of that of a loin. It will be accompanied by a thick sauce that will make your mouth water. If you are disappointed, I would be shocked.
1 Pork Shoulder 4-6lbs (Place in cooker fat side up)
1 Jar of Chili Sauce
1 Can of Tomato Paste
1 Cup of Chopped Red Peppers
1 Teaspoon Salt
~ Cook on high for 5-6 hours. With 30 minutes left before taking the pork out, pour a 12oz bottle of dark beer over the meat.
Take the meat out and let it stand for 15 minutes. Before serving, trim the remaining fat from the pork and slice accordingly. ENJOY!
I read this thread this morning - before I put my boneless pork loin roast into my crock pot - hoping to find an EASY idea or two...
But, I had to come back and post because there are so many suggesting that it should not be cooked in a slow cooker.
Here's what I did:
2 1/2 lb. boneless pork loin roast
1 package dried onion & mushroom soup mix
about a 1/8 cup Worcestershire sauce
Cooked on high for several hours. Turned it down to low until the meat was ready.
How did it turn out? Fabulous. We didn't even need a knife to cut it. It wasn't dry at all; in fact, we had plenty au jus. Next time, I'll start it earlier, cook it on low and see how it turns out. Can't imagine any different outcome.
We "inherited" some of that onion soup mix (no mushrooms) plus a big pork loin, so I tried this. I had to cut the loin in half - it was mismarked so I have no idea of the actual weight. I didn't trim the fat and put it in fatty-side up, with garlic cloves stuck into slits and ground pepper over the top of each. Cooked it on low for about 12 hours (because we were out of the house) and it came out no-knife-required-tender with plenty of au jus - although I found the onion soup mix with the Worcestershire to be overly-salty for my taste. I probably just don't like onion soup mix. Anyhow, cooking it on low was a success. I generally don't like the texture of meat in a slow cooker, but this made an interesting pulled-pork style sandwich topped with a little cole slaw.
I do Pork Loin in a slow cooker, but I do mostly Pulled Pork.
Here is the recipe I use.
Pulled Pork Crockpot Recipe
Why Barbecue Pork? Why the Crockpot?
You can go and google Easy Crock-pot Pulled Pork By Brad Kamer
. I love this recipe because it is another "keeper" slow cooker recipe. The crockpot is one of the greatest kitchen appliances invented...especially for us workaholics. The recipe is ideal for the summer because the cook doesn't have to rely on using hot ovens to cook the pulled pork.
Easy Crock-pot Pulled Pork By Brad Kamer
1/2 Cup Ketchup
1/3 Cup Worcestershire
1/3 Cup Apple Cider Vinegar
1 Tablespoon Ground Mustard
1 Tablespoon Garlic Powder
1/2 Teaspoon Paprika
1/4 Cup Brown Sugar
1/2 Teaspoon Liquid Smoke
Dash Red Chili Pepper Flakes
Pinch Salt and Pepper
1 Medium Sweet Onion, Chopped
3 Pounds Pork Shoulder, Trimmed of Fat.
1. Combine all ingredients except for onion and pork into crock pot.
Whisk all ingredients until well blended.
2. Place pork and onions into mixture, coating both sides of meat.
3. Cook for 8 to 10 hours under "low" slow cooker setting.
4. After meat is cooked, remove from slow cooker onto plate and break apart with fork. If meat has any bones, please discard at this time.
5. Place meat back into warm sauce to reheat.
6. Serve on hamburger buns or Kaiser Rolls.
Optional: I usually top the sandwich with coleslaw (Memphis Style).
When I am in a rush, I sometimes opt to use a prepared barbecue sauce from the grocery store which saves about five minutes of prep time.
All you do is pour about cup and a half of sauce, 1/3 cup of water, and heat for 8 to 10 hours on low.
The store sauces are okay, but it is better to go through the prep method above.
There is no substitute for the slow cooker pulled pork marinade created by the sweetness of the onions contrasted by the sharpness of mustard and vinegar.
My favorite is to marinate it in balsamic vinegar, onion, garlic, lemon juice, and olive oil. Let it marinate overnight then roast in the oven or bbq and baste, when done slice and make sandwiches.
Pork Loin with pesto, sundried tomato, basil, and red onion and arugala on french rolls. Tasty
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.
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.
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.
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.