Contains: Nightshades, added sugar (which was in my rub). Is: Gluten-free.
A yummy dinner.
Last March, I posted a sous vide recipe for pork loin roast, using an apple-mustard sauce. And then I posted a oven-braised recipe for Mexican pork loin roast in August. While I cooked this current one back in 2020, for whatever reason, it’s not getting posted until now. So, yes, today I’m posting a recipe for a slow cooker variant, and I’m using a different flavor profile.
Slice up a couple of potatoes for the slow cooker.
All three of these bone-in roasts came from the same half of a farm-share pig I picked up October 2019.
Use the BBQ rub of your choice, let sit for 30 minutes, then sear on ALL sides.
I haven’t been removing the silver-skin. Seriously, it doesn’t annoy me. Cooked long enough, there’s no problems with eating it. There is also so much meat on the tips of these bones that I refuse to waste the meat by Frenching the bones. This is one of those times a rough and ready rural lass thinks “presentation” can be over-rated. If you wish to do so…. go ahead!
Yes, I used a pre-made BBQ blend. Like most BBQ blends, it does contain sugar.
Use any BBQ dry rub you like, or make your own. (I will be experimenting with my own dry rubs shortly.) Note this is NOT a true barbeque! Just a rub that is multi-purpose. The goal with this recipe was to provide a quick prep time (along with a hands-off session of actual cooking).
The heat is off! Ready to consider dining.
Prep Time: 35 minutes, including a rest with rub.
Cook Time: Approximately 4.5 – 5 hours.
Rest Time: Not essential.
Serves: 3-4.
Cuisine: Slow-cookery.
Leftovers: Certainly.
Slow-Cooker Pork Loin Roast with Tomato, Onion, and BBQ Seasonings
- One 3-4 pound / 1.4 – 1.8 pork loin roast, bone in.
- 1 large yellow or white onion, peeled and quartered.
- One approximately 28 ounce / 790 grams can of whole stewed tomatoes, coarsely chopped.
- Either water or home made pork stock to cover.
- About a pound or so of potatoes (0.5 kg or so) – I use Yukon gold, and I don’t peel them. Your option! Chop into 0.5 – 0.75 inch / 1.25 – 2.0 cm slices.
- 1 tablespoon of your favorite dry rub BBQ blend.
- Salt and pepper to taste.
Season the pork roast with your BBQ rub. Let sit about 30 minutes. Then, sear in a skillet for about 4 minutes per side, starting with the fat cap side first (if so, you may not need to add cooking oil).
To your crock pot / slow cooker, add the pork, onion, tomatoes and liquids. Add a little salt now – you’ll adjust for taste later, so don’t overdo.
On the low setting, set for 4.5 hours.
About 40 minutes before the roast is due to be ready, add the potatoes. Also add ground pepper at this time.
When the 4.5 minutes are up, test your roast for tenderness with a fork. If you need to, add an additional 30 minutes to the timing. (Also, balance out your salt by tasting the juices at this point.)
The pork should cut apart nicely for serving. You will also have a nice bowl of extra liquids, which I’d recommend refrigerating and scooping out the fat layer the next day – and saving for future endeavors – or even for adding portions to any leftover pork roast you might have!
The extra au jus. I put it in the refrigerator overnight, and skimmed off the solidified fat atop, in the morning. Can be used with the leftover roast, or can be used as a tasty soup base.
Extra roast, taters and tomato set into the fridge for the enjoyment of, over the next two or three days.
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A great serving suggestion: a tasty crisp apple salad with arugula and fennel, drizzled with a creamy salad dressing.
The link parties:
Sea Vegetable
Of Goats and Greens 