Juicy Slow Cooker Pork Loin: The Easiest Recipe for Tender, Flavorful Pork
Are you looking for an incredibly simple yet supremely delicious way to prepare pork? Discover how to cook pork loin in the slow cooker, and you’ll unlock a recipe that consistently delivers a tender, flavorful, and juicy piece of pork with minimal effort. This method transforms a humble cut of meat into a family-favorite meal, perfect for busy weeknights or relaxed weekend dinners.
Many of you loved our guide on How to Make Pork Tenderloin in the Slow Cooker, and if you appreciate easy, hands-off cooking, then you’ll absolutely want to master cooking pork loin in the slow cooker too. While often confused, pork loin and pork tenderloin are distinct cuts with different characteristics and ideal cooking methods. We’ll delve into those differences shortly, ensuring your next pork dish is perfectly prepared.
Today, in collaboration with the Ohio Pork Council, we’re excited to share our foolproof method for creating an exceptionally tender and richly flavored pork loin in your crockpot. This recipe is designed to be straightforward, making it an excellent choice for a protein-packed meal that your entire family will adore, effortlessly fitting into your weekly menu.
Pork Loin vs. Pork Tenderloin: Understanding the Differences
It’s a common misconception that pork loin and pork tenderloin are interchangeable. While both are lean cuts from the pig, they are quite different and require different cooking approaches for the best results.
- Pork Loin: This is a larger, wider, and typically thicker cut, often weighing between 3 to 5 pounds. It comes from the pig’s back, specifically the area along the spine. Pork loin is a relatively tough cut that benefits from longer, slower cooking methods like roasting, braising, or, you guessed it, slow cooking. This allows connective tissues to break down, resulting in incredibly tender meat. It can be sold bone-in or boneless, and sometimes with a fat cap still attached, which adds moisture and flavor.
- Pork Tenderloin: In contrast, pork tenderloin is a long, thin, and narrow cut, usually weighing 1 to 2 pounds. It’s harvested from the muscle that runs along the backbone, similar to beef tenderloin. Being a very lean and naturally tender cut, it cooks quickly and is best suited for high-heat, fast cooking methods such as grilling, pan-searing, or quick roasting. Overcooking tenderloin can quickly lead to dry, tough results.
Given its size and texture, the slow cooker is truly the ideal tool for transforming a pork loin into a fall-apart tender masterpiece. This recipe focuses specifically on the pork loin, ensuring you get the most out of this versatile and economical cut.
How to Cook Pork Loin in the Crockpot: A Step-by-Step Guide
Achieving perfectly cooked pork loin in your slow cooker is simpler than you might imagine. The key steps involve preparing a flavorful spice rub, optionally searing the meat for deeper flavor, and then letting your crockpot work its magic. Here’s how it unfolds:
- Prepare Your Rub: Begin by creating a simple yet robust rub using a blend of warm, rich spices. Our recipe includes a fantastic combination, but feel free to customize it with your favorite seasonings. Combine the spices with a touch of olive oil to form a paste that will generously coat the pork.
- Apply the Rub: Generously rub the spice mixture all over the pork loin. Don’t be shy – ensure every surface is covered to maximize flavor penetration. This rub not only adds incredible taste but also helps create a delicious crust.
- Sear for Flavor (Highly Recommended): While not strictly necessary for tenderness, I highly recommend searing the pork loin in a hot skillet for a few minutes on all sides before transferring it to the slow cooker. This crucial step develops a rich, savory crust through the Maillard reaction, locking in juices and adding an unparalleled depth of flavor that slow cooking alone can’t achieve.
- Slow Cook to Perfection: Once seared (or rubbed), place the pork loin in your slow cooker and add a liquid, such as chicken or vegetable broth. Cook on low for about 4 to 5 hours, or until it reaches the desired internal temperature and is wonderfully tender. Slow and steady cooking is the secret to a juicy, melt-in-your-mouth result.
I don’t know about you, but slow cooker meals consistently rank high on my list for their convenience and ability to produce amazing flavor with minimal effort. If you enjoy this, you’ll also love our Simple Pork Tenderloin in the Slow Cooker!
What Temperature Should Pork Loin Cook To?
For the juiciest and safest pork loin, you’re aiming for an internal temperature of 145 degrees F (63 degrees C). The United States Department of Agriculture (USDA) recommends this temperature for whole cuts of pork. At this temperature, the pork will have a slight blush of pink in the center, which is perfectly safe to eat and indicates optimal juiciness. I know many people still believe pork must be cooked until all pink is gone, but modern guidelines show that a touch of pink results in a far more tender and flavorful eating experience.
Always use a reliable meat thermometer inserted into the thickest part of the loin to accurately check the temperature. After reaching 145°F, let the pork rest for 3 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender.
Why Should I Sear the Pork Loin?
When cooking larger cuts of meat like pork loin (or even beef roasts), searing before slow cooking is a technique culinary experts swear by, and for good reason. Searing involves quickly browning the surface of the meat in a very hot skillet until all sides are nicely colored.
This process, known as the Maillard reaction, creates hundreds of new flavor compounds, transforming the surface of the meat into a rich, savory crust. This crust adds a depth of flavor that penetrates into the meat as it slow cooks, resulting in a more complex and satisfying taste. While your pork will still be tender if you skip this step, searing truly elevates the overall flavor profile by enhancing the spices in the rub and creating a beautiful exterior. It’s an extra step that takes only a few minutes but makes a significant difference in the final dish.
Serving Suggestions for Slow Cooker Pork Loin
Once your slow cooker pork loin is perfectly tender and ready, the serving possibilities are endless! Its rich flavor and succulent texture make it incredibly versatile. Here are some ideas to inspire your next meal:
- Classic Slices: The most straightforward way to enjoy it is sliced thickly and served with your favorite side dishes. Think creamy mashed potatoes, roasted vegetables like carrots and asparagus, green beans, or a fresh garden salad.
- Pulled Pork: If your pork loin is cooked until it’s extra tender, you can easily shred it with two forks. This pulled pork is fantastic for sandwiches with a tangy BBQ sauce, tacos, burritos, or as a topping for rice bowls or loaded baked potatoes.
- Stir-Fries & Noodle Dishes: Cube or slice the cooked pork and add it to stir-fries or noodle dishes for a quick and flavorful protein boost.
- Soups & Stews: Leftover shredded pork loin can be a wonderful addition to hearty soups and stews, adding depth and substance.
- Meal Prep Hero: Cook a large pork loin at the beginning of the week and use it in various meals throughout the week. It reheats beautifully and can be transformed into completely different dishes, saving you time and effort.
Recipe FAQ
For a standard 3-4 pound pork loin, you’ll typically cook it on the LOW setting for 4 to 5 hours until it reaches an internal temperature of 145°F. For larger cuts, or if you prefer it extremely fall-apart tender (like for pulled pork), you might extend the cooking time to 6-8 hours on low. Cooking on high is generally not recommended for pork loin as it can dry out the meat; low and slow is always best.
As discussed earlier, pork loin and pork tenderloin are distinct cuts from different parts of the pig. Pork loin is a larger, thicker cut (3-5 pounds) from the back, ideal for slow cooking. Pork tenderloin is a smaller, thinner, and naturally more tender cut (1-2 pounds) from the muscle along the backbone, best for quick, high-heat cooking. Their size and fat content (loin often has a fat cap, tenderloin is very lean) mean they require different cooking times and methods to achieve optimal tenderness and flavor.
It is generally not recommended to cook a frozen pork loin directly in the slow cooker. For food safety reasons, the meat needs to reach a safe temperature quickly to prevent bacteria growth. Thaw your pork loin completely in the refrigerator before preparing it as directed in the recipe. This ensures even cooking and safe consumption.
Chicken or vegetable broth are excellent choices, but if you don’t have them, you can use water with a bouillon cube, a splash of apple cider vinegar, or even a dry white wine for extra flavor. Just ensure there’s enough liquid (at least 1-2 cups) in the bottom of the slow cooker to prevent the pork from drying out and to create a moist cooking environment.
Store any leftover pork loin in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the pork (if not already shredded) and gently warm it in a skillet with a little extra broth or water to maintain moisture, or reheat briefly in the microwave. Avoid overcooking during reheating, as this can make the pork dry.
More Delicious Pork Recipes to Try
Pork
Easy Thai Pork Stir-Fry
Pork
Pork Burgers
Mediterranean
Pork Souvlaki with Tzatziki
Pork
How to Bake Pork Chops in the Oven
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on
Facebook,
Instagram, or
Pinterest for the latest.
Slow Cooker Pork Loin
Saved
Pin
Video
Ingredients
- One 3 1/2- to 4-pound pork loin, fat trimmed
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 tablespoons paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken or vegetable broth
Instructions
-
Trim any excess fat from the pork loin.
-
In a small bowl, combine 1 Tablespoon olive oil, minced garlic, brown sugar, paprika, cumin, onion powder, oregano, cayenne pepper, chili powder, salt, and black pepper. Mix thoroughly to create a paste.
-
Using your hands or a pastry brush, generously rub this spice mixture over the entire surface of the pork loin.
-
OPTIONAL (but highly recommended for enhanced flavor): In a large cast iron or heavy-bottomed non-stick skillet, heat the remaining 1 Tablespoon olive oil over medium-high heat. Carefully place the pork loin in the skillet and sear for 2-3 minutes on each side until all surfaces are nicely browned.
-
Carefully transfer the seared (or rubbed) pork loin into the slow cooker.
-
Pour the chicken or vegetable broth around the pork loin in the slow cooker.
-
Cover and cook on the LOW setting for 4 to 5 hours, or until the pork reaches an internal temperature of 145 degrees F (63 degrees C) when measured with a meat thermometer in the thickest part. The pork should have a slight blush of pink in the center, which is perfectly safe. Once cooked, let the pork loin rest for 3 minutes before slicing.
-
Slice the tender pork and serve it with your favorite side dishes. Alternatively, use two forks to shred the pork, perfect for sandwiches, rice bowls, tacos, or other delicious meals.
Notes
- You can skip the step where you sear the pork in a skillet. However, searing significantly helps develop the flavor and creates a delicious crust, so I highly suggest taking this extra step if time permits.
- Feel free to use your favorite pre-made rub for this recipe if you prefer. The homemade rub provided offers a wonderful blend of warm and rich spices, but you can always adjust it to your taste or use whatever seasonings you have on hand.
- For easy cleanup, consider lining your slow cooker with a slow cooker liner before adding ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Special thanks to the Ohio Pork Council for sponsoring today’s post and promoting delicious pork recipes. As always, all opinions expressed are 100% my own.