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
▏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
▏3 tsp cornstarch or flour combined with a little water
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.
- 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.
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.
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.
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!