Ingredients (10)
- 3 tablespoons brown sugar, plus 3 tablespoons more (optional)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/8 teaspoon chili powder
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 pounds pork loin
- 1 cup low sodium chicken broth
- 1/2 cup balsamic vinegar
- 4 tablespoons soy sauce
- Calories250
- Fat14.53g
- Saturated fat5.01g
- Trans fat
- Carbs3.91g
- Fiber0.22g
- Sugar2.46g
- Protein23.8g
- Cholesterol71.44mg
- Sodium510.28mg
- Nutritional Analysis per serving (8 servings) Powered by
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Here’s an almost effortless recipe that yields luscious, melting slices of long-simmered pork loin with a lovely dark, rich-tasting sauce or—if you have time to reduce it—glaze. All you do is make a quick brown sugar rub for your pieces of pork loin, then add them to the slow cooker along with chicken stock, balsamic vinegar, and a bit of soy sauce. After 8 hours on low, you’re ready to eat. Be sure to select roasts with as much fat as possible, both on the exterior, as a healthy fat cap, and good internal marbling, so it doesn’t dry out from 8 hours of slow cooking. Also, be aware that pork tenderloin is a different cut with different cooking times and temperatures.
For more, check out our Slow Cooker Pork Ramen, Spicy Slow Cooker Pulled Pork, and Slow Cooker Pork and Sauerkraut.
Tips for Pork
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
Instructions
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1In a large mixing bowl, combine the brown sugar, cumin, garlic powder, and chili powder with a big pinch of salt and several grinds of black pepper. Add the pork and rub it evenly with the sugar and spice mixture.
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2Place the pork in the crock of your slow cooker along with all of the sugar and spice mixture. Pour in the chicken broth, vinegar, and soy sauce.
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3Set your slow cooker on low. Simmer the pork for 8 hours—it’ll end up really soft and tender. At this point you can serve the pork in slices, with a little of the cooking juices spooned over the meat. Or, for a crisp exterior, drain the cooking liquid into a medium saucepan, add the optional 3 additional tablespoons of brown sugar, and reduce by about half, until it forms a dark, shiny glaze. Place the unsliced pork under a hot broiler until it begins to brown, about 4 to 5 minutes. Slice the pork and spoon the glaze on top.
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