Late August is the kind of time of year when gardens are still giving, school schedules start up again, and supper needs to take care of itself while the day runs away from you. This simple slow cooker pork loin is the sort of dependable meal that feels right at home on a Midwestern table: a good roast, a few pantry staples, and hours of gentle cooking that turn everything tender and savory. It is the kind of supper that lets you use a modest handful of ingredients and still set down something that smells like you worked all afternoon.
Serve this pork sliced with mashed potatoes, buttered egg noodles, or simple rice to catch the juices. A side of green beans, sweet corn, or glazed carrots makes it feel like a full country supper, and if you have any of the cooking liquid left in the pot, spoon it right over the meat and starch. Warm dinner rolls or thick slices of bread are mighty welcome alongside it too.
4-Ingredient Slow Cooker Late August Lifesaver
Servings: 6
Ingredients
1 center-cut pork loin roast, about 3 to 4 pounds
1 packet dry onion soup mix, about 1 ounce
1 cup chicken broth
1 cup barbecue sauce
Directions
1. Place the raw center-cut pork loin roast in the bottom of a slow cooker.
2. Sprinkle the dry onion soup mix evenly over the top of the roast.
3. Pour the chicken broth around the roast, then spoon the barbecue sauce over the top.
4. Cover and cook on low for 6 to 8 hours, or until the pork is tender and reaches a safe internal temperature.
5. Transfer the pork to a cutting board, let it rest for 10 minutes, then slice and serve with the juices from the slow cooker spooned over the top.
Variations & Tips
For a sweeter finish: Use a honey-style barbecue sauce if your family likes a little more sweetness. It gives the pork a gentle glaze and pairs especially well with corn on the cob or baked beans.
Keep it from drying out: Pork loin is leaner than pork shoulder, so it is best not to overcook it. Start checking for doneness near the 6-hour mark if your slow cooker runs hot.
Make gravy-style juices: If you want a thicker sauce, pour the cooking liquid into a saucepan after the roast is done and simmer it for a few minutes. A small cornstarch slurry can help turn it into a smooth spooning sauce.
Easy leftover idea: Leftover sliced pork makes wonderful sandwiches the next day. Pile it on soft buns with a little extra sauce and a scoop of coleslaw for a supper that hardly feels like leftovers.