Step into the world of culinary convenience and savory delights as we embark on a journey to discover the art of cooking a pork loin in a crockpot.
If you’re yearning for a meal that is not only delicious but also effortlessly tender, the slow-cooking magic of a crockpot is about to become your new best friend.
Uncover the simplicity and flavors that unfold as we guide you through the process of transforming a humble pork loin into a succulent masterpiece, all with the ease of your trusty slow cooker.
Components Cups Metric
▏1.75–2.5 kg / 3.5–5 lb skinless pork loin OR shoulder/boston butt OR scotch fillet
1.5 tablespoons of olive oil divided
SEASONABLE RUB
▏2 tsp each of thyme and paprika
▏1 tsp EACH of onion and garlic powder
▏Optional: 1/2 teaspoon cayenne pepper
▏1/2 teaspoon pepper
▏Two teaspoons salt
SAUCE WITH HONEY BUTTER:
▿3/4 cup of honey
▿125g / 1/2 cup unsalted butter
▢5 finely chopped garlic cloves
▚ 1/4 cup of apple vinegar
▏1/2 tsp each of salt and pepper
THICKENER:
▏3 tsp cornstarch or flour combined with a little water
Guidelines
Rub the pork with a teaspoon or so of spice rub. Combine the rub and then coat the pork with it. T
In a big skillet over medium heat, heat 1 tablespoon of oil. Stir in pork and sear all over until deeply golden brown, taking care not to burn the spices. Put the pork in the slow cooker.
Sauce:
Honey Butter:
- Clean the pan.
- Melt the butter after adding it.
- Cook the garlic for one minute or until it turns golden.
- Stir in the remaining ingredients for the sauce, then quickly cook for 30 seconds.
SLOW COOKING:
Cover the pork with sauce. Put the slow cooker’s lid on.
Cook the pork loin on LOW for 4 to 5 hours (see Note 2 for specific cook durations for varying cuts).
Pork Shoulder: Bake for 10 hours on LOW (see Note 2 for various cook times of various sizes and Note 4 for pressure cooker, Instant Pot, and oven methods).
Place the pork on a serving tray and loosely cover with foil to rest for ten to twenty minutes. (Refer to Doneness Note 6).
Fill a big saucepan with all of the slow cooker’s fluids. Mix in the cornflour water mixture.
To get a syrupy consistency, reduce the sauce by simmering it over medium-high heat for five minutes (Note 3).
Cut pork crosswise into thick slices, about 1.5 to 2 cm (3/5 to 4/5″) thick. Present with an abundance of Honey Butter Sauce!
Notes on the Recipe:
1. Pork cuts: I’ve used pork loin, boneless shoulder or Boston butt, or scotch fillet/neck for this dish. These are the best cuts to use. This is a very adaptable dish that works well with any roast-size pork chop, whether it’s well-marbled or lean.
It must be made with skinless pork that has had extra fat removed because you don’t want a lot of surface fat to melt into the braising liquid and turn into sauce.
Cook Pork Tenderloin (follow these procedures).
2. Varying sizes of pork:
1 kg/2 lb – Shoulder 8 hours on low, Pork Loin 3.5 hours
1.5–2.5 kg / 3–5 lb: Depending on the recipe
3 kg/6 lb: Shoulder 11–12 hours on low, Pork Loin 6 hours on low
Choose the intervals that most closely match your pork chop size.
3. Sauce reduction: Depending on how much juice the pork releases, the reduction process takes a while to thicken. Use your judgment; the sauce is finished when it has the consistency of thin maple syrup (it will thicken even more as it cools).
Alternative cooking techniques:
* Pressure cooker: cook pork shoulder on HIGH for 1 hour and 20 minutes. This is how I made the pork in the second photo in the post to save time. I’ve never had pork loin, so I’m not sure how long it will take.
* Instant Pot: Brown pork in IP, take out, melt butter, and create sauce; return pork to IP, spoon sauce over it. Next, use the Pressure Cooker setting for the shoulder or the Slow Cooker setting for the pork loin or shoulder. Add 1/2 cup water if the burn notice appears. Remove the meat and use the sauté function to prepare the sauce.
PREPARE AHEAD:
Brown the pork and prepare the sauce up to a day in advance. Transfer to a slow cooker, remove the insert, and store in the refrigerator until you’re ready to cook. If you want to prepare more than a day in advance, keep the sauce separate, as it will cause the pork to perspire.
Store leftovers in the freezer for three months or in the refrigerator for three days. I love how the sauce soaks into the pork when I pour it over it.
Pork Doneness: Because loin is a lean cut of pork, it cooks more quickly than the shoulder. To break down the tough fibers, pork shoulder needs to be cooked for a longer period. The shoulder is more likely to come apart (i.e., semi-shred) after slicing, so minimize this by resting it as directed by the recipe.
Nutrition – per serving, based on the unlikely scenario of a 2 kg/4 lb pork loin being devoured in 8 servings with all of the sauce.
Conclusion:
In conclusion, the slow cooker has proven to be a game-changer in the realm of cooking, and our adventure with preparing a pork loin in a crockpot is a testament to its transformative power. As we conclude our culinary exploration, we’ve witnessed the metamorphosis of a lean pork loin into a fork-tender, flavor-infused dish that is sure to become a staple in your repertoire.
The convenience of using a crockpot doesn’t compromise on taste; it enhances it. Whether you’re a busy professional, a home cook with a packed schedule, or someone simply looking for a delicious, low-maintenance meal, cooking a pork loin in a crockpot promises both convenience and culinary satisfaction. So, set it, forget it, and revel in the savory rewards of slow-cooked perfection. Happy cooking!
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