Crock Pot Pork Loin with Browned Edges and Juices

Crock Pot Pork Loin

This Crock Pot pork loin is served in thick, slightly irregular pieces with browned, paprika-seasoned edges and glossy cooking juices. It should be tender enough to slice, not cooked until it shreds.

Because pork loin is lean, an all-day slow-cooker schedule can leave it dry. A quick skillet sear builds color that the slow cooker cannot, and an early thermometer check helps you stop cooking while the roast still holds its shape. This 3½- to 4-pound roast serves 8–10; allow 15–20 minutes to prepare it, approximately 4–6 hours on LOW, and 10–15 minutes to rest.

Ingredients for Crock Pot Pork Loin

• 1 boneless pork loin roast, fully thawed, 3½–4 pounds (about 1.6–1.8 kg)
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons smoked or sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon neutral cooking oil
• ¾ cup low-sodium chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 3 garlic cloves, minced

Vegetable broth can replace the chicken broth, and gluten-free tamari can replace the soy sauce if needed.

How to Make Crock Pot Pork Loin

1. Season the roast: Pat the pork dry. Mix the salt, pepper, paprika, garlic powder, and onion powder, then rub the mixture over all sides.
2. Brown the exterior: Heat the oil in a large skillet over medium-high heat. Sear the broad sides and edges, turning as needed, for about 8–10 minutes total. Look for deep color in spots; the center does not need to cook in the skillet.
3. Add the cooking liquid: Place the pork in a slow cooker where it fits without being tightly wedged, fat-side up if it has a fat cap. Stir together the broth, soy sauce, balsamic vinegar, and garlic. Pour the mixture around the pork rather than over the seasoning. The roast should not be submerged.
4. Cook and check early: Cover and cook on LOW. Begin checking the thickest part with an instant-read thermometer at about 3 hours, then recheck periodically, keeping the lid closed between checks. Remove the roast when it reaches 145°F (65°C), typically after about 4–6 hours. Keep the thermometer probe away from pockets of fat.
5. Rest and finish the juices: Transfer the pork to a cutting board and rest for 10–15 minutes. Skim excess fat from the slow-cooker juices. If they taste diluted, simmer them briefly, uncovered, in a saucepan while the pork rests. Taste before adding salt; the soy sauce may provide enough.
6. Cut and serve: Cut across the grain into thick pieces, leaving any naturally separated edges intact. Overlap the pieces on a serving surface and spoon warm, pourable juices over and around them.

How Long to Cook Pork Loin in a Crock Pot

For a 3½- to 4-pound roast, allow approximately 4–6 hours on LOW, but make the first temperature check at 3 hours. Roast shape and slow-cooker heat vary enough that the time window cannot guarantee doneness. Use the 145°F reading, rather than the clock, to decide when to remove the pork.

HIGH is an option if you can monitor the roast closely. Begin checking around 2 hours; it may take roughly 2–4 hours overall. Use the same 145°F endpoint.

Pork Loin Versus Pork Tenderloin

Use a large boneless pork loin roast, not pork tenderloin. Tenderloin is a smaller cut and needs a different cooking schedule. Thaw a frozen loin fully before putting it in the slow cooker.

The finished loin may pull apart at a few edges, but it is meant to be cut, not uniformly shredded. For a deliberately pulled-pork dinner, try these Crock Pot BBQ pulled pork sandwiches.

Getting Browned Edges and Spoonable Juices

The slow cooker will not brown the pork’s surface. Searing creates the dark, seasoned edges; skipping it is fine, but the roast will be paler. If you skip the sear, take particular care to pour the liquid beside the pork so it does not wash off the rub.

The juices should be flavorful and easy to spoon, not thick like gravy. If they are watery, remove the pork before reducing them so the meat does not keep cooking. For gravy instead, mix 1 tablespoon cornstarch with 1 tablespoon cold water, then whisk the slurry into the simmering juices until thickened.

Serve with mashed potatoes and a green vegetable, or add creamy mac and cheese casserole as a hearty side.

Storing and Reheating Leftovers

Refrigerate cooked pork with some of its juices in an airtight container for 3–4 days. Warm slices gently with reserved juices, adding a splash of broth or water if the juices have thickened.

Freeze cooled portions with their juices for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 9 servings with some cooking juices: 310 calories, 40g protein, 15g fat, and 2g carbohydrates. Approximate values per 100g of finished pork with juices: 180 calories, 23g protein, 9g fat, and 1g carbohydrates. Values vary with the roast, cooking yield, fat skimmed, and amount of juice served.