Slow Cooker Pork Loin: Fall-Apart Tender Recipe
Make fall-apart tender slow cooker pork loin that's buttery-soft & juicy! This easy crockpot recipe is budget-friendly & perfect for busy days. Get the recipe!
Ingredients
- 2.5 lbs pork loin roast not pork tenderloin, trimmed of excess fat
- 1 tbsp olive oil for searing
- 1.5 tsp salt
- 1 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp dried thyme
- 1 tbsp light brown sugar optional, for a hint of sweetness
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1.5 cups chicken broth low sodium recommended
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch optional, for thickening gravy
- 2 tbsp cold water optional, for cornstarch slurry
Instructions
- Pat the pork loin roast dry thoroughly with paper towels. In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and brown sugar (if using). Rub this spice mixture generously all over the pork loin.
- Heat olive oil in a large skillet (cast iron or heavy-bottomed) over medium-high heat. Once hot, sear the pork loin for 2-3 minutes per side, until a golden-brown crust forms. This step adds immense flavor but is optional if you're short on time.
- Remove the pork loin from the skillet and set aside. Add the chopped yellow onion to the skillet and sauté for 3-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Pour in about 1/4 cup of the chicken broth and scrape the bottom of the pan with a wooden spoon to deglaze, loosening any browned bits.
- Transfer the seared pork loin to your 6-quart slow cooker. Scatter the sautéed onions and garlic around the pork. In a small bowl, whisk together the remaining chicken broth and Worcestershire sauce, then pour over the pork loin.
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, or until the pork is fork-tender and easily shreds. The internal temperature should reach at least 145°F (63°C).
- Carefully remove the pork loin from the slow cooker and place it on a cutting board. Let it rest for 10 minutes, then use two forks to shred the pork. It should fall apart effortlessly.
- Optional Gravy: If desired, strain the cooking liquid from the slow cooker into a saucepan. In a small bowl, whisk together cornstarch and cold water to create a slurry. Bring the cooking liquid to a simmer, then gradually whisk in the cornstarch slurry until the gravy reaches your desired thickness. Simmer for 1-2 minutes.
- Return the shredded pork to the slow cooker with some of the cooking liquid (and/or gravy) to keep it moist, or serve the pork on a platter with the gravy on the side. Serve warm with your favorite side dishes.
Notes
For an extra boost of flavor, you can add some fresh rosemary or bay leaves to the slow cooker along with the broth. This pork loin is fantastic served with mashed potatoes, roasted vegetables, or on sandwiches. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.
