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Slow Roasted Pork Loin in dutch oven with lime and avocado in front of the picture

A large roast can seem a bit intimidating to some. In fact, with a little patience and an easy spice rub, it is simple to prepare and cook; plus, leftovers freeze beautifully. Best of all? You can cook it in a slow cooker or oven and the leftovers can be used to create new meals that week.  

This recipe was contributed by a Beyond Hunger Cooking Class participant.  See blog entry and further photo details:  From Tim's Kitchen: Slow Roasted Pork Loin

15 Servings
1 tsp salt
1 tsp pepper
1 ½ tsp garlic powder
1 ½ tsp onion powder
1 tsp sweet paprika
1 tsp cumin
2 tsp mild chili powder (salt free)
¼ tsp cayenne pepper
1 pork roast (5 pounds defrosted)
3 Tbsp oil
1 onion
1 Tbsp garlic (4 cloves peeled and minced)
2 C low sodium chicken broth (or water)
hot sauce (optional, 1-2 tbsp. )
4 oz canned mild chilies (optional)

1. In small bowl mix all spices together: salt, pepper garlic powder, onion powder, sweet paprika, cumin, mild chili powder, cayenne pepper

2.Rub your spice mix all over the pork roast, cover and put back in the fridge for 4 to 24 hours.  Tip: Cut pork roast in half to make it easier to handle in next steps.

3. Remove pork roast from the refrigerator 1 hour before cooking.

4. Pre-heat oven to 300° F (or set slow cooker to low).

5. Heat a pot (large enough to fit the roast) on high heat and add 2-3 tbsp. of oil.

6. Sear your seasoned pork roast in the pot until all sides are golden brown. A large set of tongs works well for flipping your roast to sear all sides. 

7. Turn down heat to medium-high and add the chopped onion. Sauté for 10 minutes until onions are translucent. Adjust the heat if onions are browning too fast. Add chopped garlic and sauté for 1 minute until fragrant.

8. Add the broth or water and scrape up the browned bits at the bottom of the pan with a wooden spoon, while bringing everything to a boil. 

9. Add your optional add-ins (hot sauce or mild canned chilies) and mix well

10. Lower temperature to low and simmer for a few minutes 

11. If using a pot, cover and transfer pork to oven. Cook for 3-4 hours. If using a slow cooker, transfer all ingredients and cook on low for 10 hours. The roast is done when you can easily pull it apart with a fork. The longer it cooks, the more tender and flavorful it will be, so be patient!

12.  Shred meat with two forks. See below for serving ideas…

To create a gravy from the cooking liquid:

Remove 2 cups cooking liquid and add to a small pot. In a small bowl, dissolve 2-3 tbsp. cornstarch in ¼ cup water or broth. Add to the pot of cooking liquid, stirring constantly and simmer over medium heat for 1 minute until thickened, like gravy. Add shredded pork and serve as desired


Serving tips
The finished pork roast can now be used in a variety of ways:
-over rice to make pork bowls. Add beans, sliced avocado, sour cream, salsa, chopped onion and cilantro
-over pasta 
-over egg noodles with sautéed mushrooms for an easy pork stroganoff 
-with roasted or mashed potatoes
-in sandwiches with your favorite BBQ sauce as a pulled pork sandwich
-in tacos (both as is and refried in a non-stick pan to make it crispy)