THIS DISH SAVED THE SLOW COOKER from sudden death by way of donation or yard sale, whichever came first.
After tons of weird soups and stringy meat dinners, I finally came up with a great slow cooker recipe that uses real food ingredients (no cans of soup, no gravy packets).
With a recent move from Rome to North Carolina behind us, pulled pork was on my mind. This is my new favorite version–and the kids’ too.
We’re pork people, and have loved it in many ways–stovetop pork with rice and zucchini, crepes with sausage and cream, pork and pineapple kabobs, and of course, bacon-wrapped pork with mustard sauce— so this spinoff was bound to be a success, even in a slow cooker.
For this one, here’s what you do:
- Put a pork loin in the slow cooker.
- Slather it with mustard, olive oil, salt, pepper and if you’re feeling fancy, some herbs like rosemary, thyme or even a little garlic.
- Turn it on high for 4-5 hours.
- Pull it out and let it fall apart with a big fork and knife.
- Eat the most delicious dinner of the week.
All three of the kids LOVED this soft and juicy meat.
Bonus: I actually had a double pack with two pork loins so I transformed the same pulled pork into BBQ quesadillas two nights later. Adding BBQ sauce, shredded carrots and shredded cheese, it was another easy and totally delicious meal.
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What kind of mustard did you use for this? I want to make it! It sounds good!
Hi Heather! I usually use a combination of either Dijon and regular mustard, which has such a tangy taste, or a mix of regular mustard with grain mustard, the kind with all those mustard seeds in it. Good luck. It’s a very tasty dinner.
Oh great thank you!
Hi. Sounds delicious! Do I put any liquid in it?
I’m looking forward to trying it
Hi Michelle! No liquid. The pork’s fat will melt right off and give you plenty of juice. I always pull out the pork, shred it, drain off the liquid inside then add the BBQ sauce. You could certainly reserve a bit of the drippings to add back in for more flavor and juiciness. It’s a family favorite that my mom made for my 3 kids when I was in the hospital with #4 this spring.
any liquid in the crockpot with the pork?? on an acid free diet for health reasons right now so I’m excited to try this…dijon mustard is acceptable on this diet…not much else is!!
Hi Karen! Nope, no liquid. The pork’s fat will melt and you’ll have lots of juice for it to braise in. Enjoy and good luck with your diet!
I used a huge tenderloin with some fat on it and let it go longer. Very successful. Lasted forever. Used up some of the leftovers for a great tortilla soup–corn, onions, chicken broth, a cut up tomato, etc. Best tortilla soup yet.
Yahoo! Tortilla soup for the leftovers = the next thing we are trying for sure. Thanks for the inspiration!
Are you actually using pork tenderloins? You talk about putting two pork loins in your cooker, and I have to say that would be one huge cooker since a pork loin is about like a baseball bat lol.
Could you clarify? Are you using the smaller pork TENDERLOIN (2-3 inches I n diameter) or a 2 lb portion of a whole pork LOIN? (More like 4-5inches in diameter)
Hi Barbara! You can use either one — I used 2 pork tenderloins and ended up with about 2-3 pounds of pork but I’ve also made this MANY times with a regular pork loin roast of the same size, about 2-3 pounds. It’s an awfully forgiving recipe.
Thank you ,I am going to make the pulled pork for tomorrow’s dinner .Pot Roast on Sunday