Slow Cooker/Crock Pot Cranberry Pork Loin Roast Recipe - Food.com (2024)

FAQs

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

Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that.

Yes, it's generally recommended to add some liquid when cooking pork in a slow cooker to prevent it from drying out and to help distribute flavors. You can use broth, wine, barbecue sauce, or even just water depending on the recipe you're following.

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.

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.

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.

Water: A cup of water helps the pork tenderloin stay moist during cooking. Wine: Red wine lends complexity and enhances the flavor. Soy sauce: Soy sauce adds savory flavor. Garlic: Fresh garlic lends a bold flavor.

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

If you want to cook on low heat, it will take 10 hours. Cooking on low for 8 hours will cook the pork through, but it will still be tough. Flip the roast. If you're able to, definitely flip the roast at some point after the 3-hour mark.

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.

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.

Should pulled pork be submerged in liquid? ›

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

It is not necessary to add any liquid to the slow cooker, unless you want to.

Searing the Roast isn't completely necessary but it adds a nice color, texture, and element of flavor. Even when I'm in a rush, I go for the sear. It's worth it! Don't open the lid of the Crock Pot during cooking, you lose a lot of heat and about 30 minutes of cooking time.