Can you cook pork loin in a slow cooker?
Yes. Pork loin makes a good slow cooker roast, slices neatly and suits family dinners. The main thing to know is that it is a lean cut. Long cooking that rescues a pork shoulder will dry a loin out. Cook it just until it is done, slice it, and serve with the juices.
For shredded pork, use shoulder instead: see slow cooker BBQ pulled pork. For a smaller, quicker cut, see pork tenderloin in the slow cooker. If you own a pressure cooker, Instant Pot pork tenderloin is a faster route to a lean pork dinner.
Basic slow cooker pork loin
Ingredients
- 1 boneless pork loin roast, about 3 to 4 lb
- 1 large onion, sliced
- 1 to 1 1/2 cups chicken broth (or use half broth, half apple juice)
- 1 tablespoon olive oil
- 1 teaspoon each: garlic powder, onion powder, smoked or sweet paprika
- 1 1/2 teaspoons salt and 1/2 teaspoon black pepper
- Cornstarch for thickening, optional
Instructions
- Pat the loin dry and rub with oil and the spices.
- Optional: sear in a hot skillet for a few minutes per side to brown.
- Scatter the onion in the slow cooker and set the loin on top, fat side up if it has a fat cap. Pour the broth around it.
- Cover and cook on low for roughly 4 to 6 hours, or on high for roughly 2 to 3 hours. Begin checking the temperature at the early end.
- The loin is done when a thermometer in the thickest part reads 145°F (63°C). USDA guidance recommends a three-minute rest after reaching this temperature.
- Rest the roast for 10 to 15 minutes, then slice against the grain.
- For a gravy, simmer the cooking juices in a saucepan and thicken with a cornstarch and cold water mixture.
Times are approximate. Roast shape, slow cooker size and how hot your cooker runs all change the result, so the thermometer should be your guide.
Do you need to add liquid?
Add some. A loin roast does not release as much juice as a fattier cut, so one to one and a half cups of broth or other liquid in the bottom of the pot helps keep it moist and gives you a base for gravy. You do not need to cover the roast; the liquid should come up about a third of the way or less. Cooking with no liquid is possible, but it leaves less margin for error.
What is the best liquid for slow cooking pork?
Several work well, and the choice is mostly about the flavor you want:
- Chicken broth: reliable, savory, goes with any seasoning
- Apple juice or cider: mild sweetness that suits pork
- Stock with a splash of vinegar or mustard: adds brightness
- Water with sauce ingredients: works if the seasoning is strong
Is pork loin better in the slow cooker or the oven?
The oven gives a browned exterior and takes about an hour or so for a roast of this size, which is faster. The slow cooker is gentler and requires almost no attention, which helps when you are away. The risk with the slow cooker is overshooting, because loin goes from done to dry fairly quickly. If you can only be home at the end of the day, a slow cooker with a programmable timer or automatic keep-warm setting helps. Otherwise, a larger, fattier cut such as shoulder suits long absences better (see slow cooker pork shoulder).
Flavor variations
- Honey butter garlic: melt butter with honey and garlic and spoon it over the roast in the last stretch of cooking.
- Apple and onion: add sliced apples with the onions and use cider as the liquid.
- Mustard herb: rub with Dijon mustard, thyme and rosemary.
- Brown sugar and spice: combine brown sugar, paprika and a pinch of cayenne.
Tips to avoid dry pork loin
- Use a thermometer. It is the most reliable guard against overcooking.
- Choose a roast with a thin fat cap if possible, as this adds some moisture.
- Rest before slicing so juices redistribute.
- Slice against the grain and spoon pan juices on top.
- If the roast is very long, cut it in half so it fits and cooks evenly.
Serving suggestions and leftovers
Serve with mashed potatoes, roasted vegetables, rice or buttered noodles. Leftover slices work in sandwiches, fried rice, salads and wraps. Refrigerate leftovers within two hours of cooking and use within three to four days. Keep some of the juices with the sliced pork to help it stay moist when reheated.
Frequently asked questions
How do you cook a pork loin in a slow cooker? Season it, place it over sliced onions with a cup or so of broth, cook on low until it reaches 145°F, rest and slice.
Can I cook pork loin from frozen? It is generally recommended to thaw it first.
Why is my pork loin dry? The most common reason is cooking past the point of doneness. Lean meat gets dry and crumbly if left in too long, even on low.