Crock Pot Pork Loin with Gravy - Recipes That Crock! (2024)

FAQs

Does the pork roast need to be covered in liquid in a crock pot? ›

If the roast is fully thawed, add a little water to the bottom of the pot. Cover and cook on LOW for 8 hours or on HIGH for 5-6 hours.

In your slow cooker, add in the white wine, rosemary, salt and pepper. Heat on high for about 1 1/2 hours, to cook off the alcohol. Add cornstarch into the bowl of turkey drippings and whisk together. Add that mixture to your slow cooker, cover and heat on high for another half-hour until gravy thickens.

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

If overcooked, the pork can become dry and could be difficult to slice.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

What liquids should you use for slow-cooked pork? Aside from barbecue sauce, something tangy and sweet is a good go-to for slow-cooked pork. Apple cider vinegar has the right amount of acidity to break down the fattiness and is equipped with a bright flavor that pairs beautifully with pork.

This moist environment allows you to leave food to cook for hours without risking it drying out. But because there is no evaporation, the liquid isn't able to reduce and thicken naturally in a slow cooker, often resulting in watery sauces and loose gravies. The common solution? Using a thickener.

To finish:

In a small dish mix the cornflour paste into a 'slurry' – add a little gravy liquid at a time to the flour and mix well until smooth and no lumps. Add the cornflour mix to the gravy and stir until it's combined. Cook on HIGH for about 15 minutes or until thickened.

Whisk together the corn starch with cold water until completely combined. Gradually add it to the gravy and whisk continuously to incorporate. Decrease heat to low and simmer until ready to serve. It will continue to thicken.

Sear and slow-cook.

It should come about 1/2 way up the sides of the meat. Cover with a lid and cook on low for 10 hours, flipping the pork butt over halfway through. Note: it's important to not overcook the pork butt, or it'll make the pork tough and stringy.

Do you flip pork in slow cooker? ›

Close the Proofer and allow the pork to cook for a total of 10 or 11 hours. Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer. We recommend a temperature of 195-200 °F / 90-93 °C for tender, juicy pork which pulls apart easily.

Don't Overcook the Pork.

Unlike tough, fatty cuts of meat, leaner cuts like pork tenderloin and pork loin do not become more tender the longer they cook. A 3-pound pork loin will take 2 to 3 hours to cook in a crock pot on low.

Because pork loin is a lean meat, it is lower in fat and therefore more prone to drying out, Christine Hazel, recent winner of Food Network's Chopped, tells SELF. She says you'll want to avoid cooking pork loin in a slow-cooker for this very reason.

One way to determine your porks' doneness is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear or are very faintly pink, the pork is done cooking. If they're mostly or entirely pink or red, it's best to continue cooking.

Worgul recommends placing the pork in the slow-cooker fat side up. The fat will render thoroughly during the cooking process and by placing the meat fat side up, it makes it much easier to remove excess fat before serving. "The cooker will be nearly filled with fat and liquid after hours of cooking.

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

How do you keep a pork roast from drying out in the crock pot? The key to a tender and juicy pork roast is to make sure it's at least halfway submerged in liquid as it cooks. It's also important to place the roast fat side up in the pot.

Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk.

Set the cooker to low; the high setting will boil the meat instead of braise it, so it's only a quicker trip to an undesirable outcome. Pork shoulder self-bastes and stays moist, and is nearly impossible to overcook.