Pork loin crock pot recipe: a sliced slow-cooker roast
For a pork loin crock pot preparation, choose a boneless loin roast rather than a small tenderloin or a fatty shoulder. The aim is a roast that slices, not pulled pork that is cooked until it falls into strands.
This pork loin slow cooker recipe follows Mississippi State University Extension’s method. Its broth and prepared Italian dressing provide a small measured liquid base; the cooker should not be filled to the top with water.
The reference uses a 3–4 lb loin; this recipe fixes the lower end for clarity. Thin slices make a little meat easy to portion alongside other dishes. Do not keep cooking a lean loin to shoulder-style shredding tenderness.
The source uses its own prepared Italian dressing. If choosing a packaged one, read the ingredients and recognize that salt, sweetness and allergens can differ.
- Kalorien
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- Eiweiß
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- Fett
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- Kohlenhydrate
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| Zubereitungszeit | — |
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| Aktive Zeit | — |
| Schwierigkeit | — |
| Schärfe | — |
| Küche | — |
| Allergene | — |
Zutaten
Schritt 1
Pat pork dry. Combine paprika, salt, onion powder and pepper, then rub over the meat. Cut the roast in half only if necessary to fit the cooker.
Schritt 2
Pour broth into the cooker. Place pork fat-side up and pour over the mixed Italian dressing. Cover.
Schritt 3
Cook on LOW about 4–5 hours or HIGH about 3 hours, checking the center reaches 145°F/63 °C. Appliance and roast shape can change the timing.
Schritt 4
Transfer to a clean board, loosely tent with foil and rest 15 minutes as the source directs. Slice thinly across the roast. Refrigerate leftovers within 2 hours.
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