This is a delicious slow cooker pork roast with a sweet and lightly spiced glaze. Serve this pork loin roast with mashed potatoes and your favorite side dish of vegetables.
I enjoy recipes that I can just do light prep work and then forget it (well, you know you have to keep a little watchful eye on it, but I don’t have to be standing over a stove for hours). I was inspired to try this slow cooker recipe from the link below the directions.
1 boneless pork loin roast, 4 – 6 pounds
1 teaspoon garlic powder or 1 garlic clove, halved
Salt, pepper, and/or other seasonings to taste
1 1/3 cups brown sugar, divided (I used half brown and white sugar)
1 Tablespoon spicy brown or Dijon mustard
1 Tablespoon apple cider vinegar or balsamic vinegar
1/2 – 1 cup of liquid (your choice: broths, juices, water, wine, or a mixture)
1/4 teaspoon ground cinnamon
Rinse pork roast, trim excess fat, pat dry, and season with garlic powder or rub with garlic halves. Sprinkle with salt, pepper, and other seasonings to taste (I used onion powder and Italian seasoning too). Then, prick the roast all over with a fork or skewer.
In a bowl or cup, combine 1 cup of brown sugar, mustard, and vinegar. Rub all over the roast. Put pork into the slow cooker.
Cover and cook for 1 hour on LOW. After the hour, add 1 cup of liquid. I used half chicken broth and pineapple juice. You can use anything that you want like all broth, water, juice, wine, or a mixture.
Replace the lid and continue to cook for an additional 4 hours. Remove the pork to a plate and transfer the juices (Reserve them in a container or pot for a pan gravy or pulled pork; recipe will be coming soon after part 2).
Combine the remaining 1/3 cup of brown sugar and 1/4 teaspoon cinnamon. Spread the glaze mixture over the roast. Put the meat back into the slow cooker and cover with the lid. Continue to cook on LOW for 1 hour longer. So you are cooking the meat for a total of 6 hours.
Do NOT cook yours for nine hours or you will be sorry LOL!
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