I know. It seems kind of boring. But I’ve been making this Slow Cooker Pork Loin recipe at least once a month for a year or two. And it’s so good, and so tender. Plus, I’ve finally got my dry rub down and ready to share!
About this Slow Cooker Pork Loin Roast recipe
The seasoning here is similar to my dry rub on this Slow Cooker Pork Tenderloin, but there’s so much more area to cover when you’re making a crockpot pork roast. I love to pick up a couple boneless pork loins when they go on sale and stash them in the freezer for those weeks I need an easy, hearty meal with minimal effort. Plus, there’s so much you can do with leftover pork loin! You can really just throw the pork loin in the crockpot with some water and salt and pepper and it will come out just fine, especially considering you only spent about 2 minutes getting it ready. But if you want to take it up a notch? You’ve got to try this dry rub for pork roast. It would be so easy to make a big batch and store in an old spice jar to make the prep for this crockpot pork loin even simpler. But even if you don’t, it’s still only going to take about 5-10 minutes of your time in the morning and you’ll have easy meals for the rest of the week! My average pork loin is about 5 lbs, so there’s lots to go around and it freezes perfectly, too! Serve it with some Roasted Potatoes and Carrots, Garlic Bread and Easy Broccoli Salad for a meal the family will love!
What is the difference between pork loin and pork tenderloin?
Since my Slow Cooker Pork Tenderloin and Instant Pot Pork Tenderloin have been so popular, I’ve gotten a lot of questions or comments about cooking pork loin. I think a lot of people make the mistake of assuming they’re interchangeable when they are definitely not, so I wanted to include my recipe for pork loin over here on The Recipe Rebel, too! (Since it’s one of our favorites anyway!) A pork tenderloin is much smaller than pork loin, it usually weights around 1-1.5 lbs, whereas the pork loin I used for this recipe was 5 lbs. You can see why the recipes can’t be used interchangeably — pork loin requires much more seasoning and much more cook time. You can read more about the differences between pork loin and pork tenderloin here.
How to make Slow Cooker Pork Loin:
Low and slow. Although you can cook a pork loin on high in the slow cooker, I definitely prefer low heat for a longer period of time. It breaks down the meat until it easily falls apart! Season well. The pork loin is a large cut of meat, so I like to give it a solid coating of the dry rub before cooking. It can soak up a ton of flavor! Fresh or frozen. If you want something that cooks over a longer period of time, try putting the pork loin in frozen. If you want the rub to adhere to the meat, you will need to let it thaw at room temperature for an hour or two so the outer layer has thawed. Season and cook for 9-10 hours on low (up to 11 is fine — it won’t hurt it!).
What to make with leftover pulled pork:
One of the reasons I love this Slow Cooker Pork Loin is because it shreds so easily, and there are a ton of ways to reinvent leftover pulled pork.
Freeze it! Leftover cooked, shredded pork can be frozen plain or in barbecue sauce. It will keep for up to 3 months. As a pizza topping for regular or mini naan pizzas. Add it to pasta. Make a pulled pork grilled cheese. Top a salad with it. And on and on and on the list goes. What are your favorite things to do with it?
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