There is something mighty comforting about a slow cooker supper that asks so little of you and gives back so much by dinnertime. This 5-Ingredient Slow Cooker State Fair Magic has that sweet-and-savory, sticky-good flavor folks tend to love from fairground food, but it starts with a simple raw center-cut boneless pork loin and a handful of pantry staples. It is the sort of meal that feels old-fashioned in the best way, like the kind of practical Midwestern cooking that knows how to stretch ingredients and still set a table everyone is happy to gather around.
Serve this pork sliced or shredded with mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of the sauce. A side of green beans, sweet corn, or a simple cabbage slaw balances the richness nicely, and if you want that true state fair feeling, a pan of warm cornbread or soft sandwich buns on the side fits right in.
5-Ingredient Slow Cooker State Fair Magic
Servings: 6
Ingredients
2 1/2 to 3 pounds raw center-cut boneless pork loin
Directions
1. Lightly coat the inside of your slow cooker with cooking spray or a thin film of oil if desired for easier cleanup. Set the raw center-cut boneless pork loin in the bottom of the slow cooker.
2. In a medium bowl, stir together the onion soup mix, barbecue sauce, grape jelly, and yellow mustard until well combined. Pour the mixture evenly over the pork loin.
3. Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 1/2 hours, until the pork is tender and reaches a safe internal temperature. Try not to lift the lid while it cooks.
4. Transfer the pork loin to a cutting board and let it rest for 10 minutes. If you would like a thicker sauce, pour the cooking liquid into a saucepan and simmer for 5 to 10 minutes until slightly reduced.
5. Slice the pork and spoon the warm sauce over the top, or shred it gently for sandwiches and spoon the sauce back over the meat before serving.
Variations & Tips
For a tangier sauce: Add an extra tablespoon or two of yellow mustard or a splash of apple cider vinegar if your barbecue sauce runs very sweet. That little bit of sharpness helps balance the jelly and gives the finished dish a livelier taste.
For sandwiches: Shred the cooked pork instead of slicing it and pile it onto soft buns. This makes a mighty fine supper with pickles and coleslaw, and leftovers reheat beautifully for lunch the next day.
For neat slicing: A center-cut boneless pork loin slices best when it has had a short rest after cooking. Use a sharp knife and cut across the grain for tender slices that hold together nicely under the sauce.
Slow cooker note: Pork loin is leaner than pork shoulder, so take care not to overcook it. Start checking near the early end of the cooking range if your slow cooker tends to run hot, and keep a little sauce spooned over the slices so the meat stays moist and flavorful.
