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Easy Slow Cooker Pork Loin Recipe

Prep Time 10 mins
Total Time 8 hrs 10 mins
Servings 20 servings

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This easy Slow Cooker Pork Loin recipe includes a flavorful garlic herb rub, and is slow cooker in apple juice for extra flavor! It is fall apart tender with minimal effort!

slow cooker whole pork loin in black crockpot with two forks starting to shred the end of the pork loin
Table of Contents
  1. What is the difference between pork loin and pork tenderloin?
  2. How to make Slow Cooker Pork Loin:
  3. What to make with leftover pulled pork:
  4. Slow Cooker Pork Loin Recipe

I know. It seems kind of boring.

But I’ve been making this slow cooker pork loin at least once a month for a year or two. And it’s so good, and so tender.

Plus, I’ve finally got my dry rub down and ready to share!

It’s similar to my dry rub on this Slow Cooker Pork Tenderloin, but there’s so much more area to cover when you’re making a pork loin.

I love to pick up a couple boneless pork loins when they go on sale and stash them in the freezer for those weeks I need an easy, hearty meal with minimal effort.

You can really just throw the pork loin in the crockpot with some water and salt and pepper and it will come out just fine, especially considering you only spent about 2 minutes getting it ready.

But if you want to take it up a notch? You’ve got to try this dry rub for pork. It would be so easy to make a big batch and store in an old spice jar to make the prep for this pork loin even simpler.

But even if you don’t, it’s still only going to take about 5-10 minutes of your time in the morning and you’ll have easy meals for the rest of the week! My average pork loin is about 5 lbs, so there’s lots to go around and it freezer perfectly, too!

What is the difference between pork loin and pork tenderloin?

Since my Slow Cooker Pork Tenderloin and Instant Pot Pork Tenderloin have been so popular, I’ve gotten a lot of questions or comments about cooking pork loin.

whole pork loin in slow cooker with seasoning and juices in the bottom of the crockpot

I think a lot of people make the mistake of assuming they’re interchangeable when they are definitely not, so I wanted to include my recipe for pork loin over here on The Recipe Rebel, too! (Since it’s one of our favorites anyway!)

A pork tenderloin is much smaller than pork loin, it usually weights around 1-1.5 lbs, whereas the pork loin I used for this recipe was 5 lbs. You can see why the recipes can’t be used interchangeably — pork loin requires much more seasoning and much more cook time.

You can read more about the differences between pork loin and pork tenderloin here.

How to make Slow Cooker Pork Loin:

  • Low and slow. Although you can cook a pork loin on high in the slow cooker, I definitely prefer low heat for a longer period of time. It breaks down the meat until it easily falls apart!
  • Season well. The pork loin is a large cut of meat, so I like to give it a solid coating of the dry rub before cooking. It can soak up a ton of flavor!
  • Fresh or frozen. If you want something that cooks over a longer period of time, try putting the pork loin in frozen. If you want the rub to adhere to the meat, you will need to let it thaw at room temperature for an hour or two so the outer layer has thawed. Season and cook for 9-10 hours on low (up to 11 is fine — it won’t hurt it!).
slow cooker pork loin shredded on wooden cutting board with fresh parsley in the background

What to make with leftover pulled pork:

One of the reasons I love this Slow Cooker Pork Loin is because it shreds so easily, and there are a ton of ways to reinvent leftover pulled pork.

  • Freeze it! Leftover cooked, shredded pork can be frozen plain or in barbecue sauce. It will keep for up to 3 months.
  • As a pizza topping for regular or mini naan pizzas.
  • Add it to pasta.
  • Make a pulled pork grilled cheese.
  • Top a salad with it.
  • And on and on and on the list goes. What are your favorite things to do with it?
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Slow Cooker Pork Loin

4.75 from 20 votes
This easy Slow Cooker Pork Loin recipe includes a flavorful garlic herb rub, and is slow cooker in apple juice for extra flavor! It is fall apart tender with minimal effort!
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Cuisine American
Course Main Course
Servings 20 servings
Calories 157cal

Ingredients

  • 5 lbs pork loin
  • 1 ½ tablespoons seasoning salt
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 cup unsweetened apple juice

Instructions

  • Trim fat off around pork loin if desired.
  • Combine seasoning salt (if you are reducing your salt intake, use only 1 tablespoon), garlic powder, Italian seasoning, mustard, onion powder and pepper. Rub all over pork loin.
  • Place pork loin in 4-6 quart slow cooker and add apple juice. Cover and cook on low for 8 hours (or high for 4 hours). *See notes below to cook from frozen.
  • Shred pork or remove from slow cooker and cool for 15-20 minutes to slice. 
  • Optional: add barbecue sauce or other sauces and serve as desired.

Notes

If you want something that cooks over a longer period of time, try putting the pork loin in frozen. If you want the rub to adhere to the meat, you will need to let it thaw at room temperature for an hour or two so the outer layer has thawed. Season and cook for 10 hours on low (up to 11 is fine — it won’t hurt it!).
 

Nutrition Information

Calories: 157cal | Carbohydrates: 1g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 579mg | Potassium: 444mg | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.7mg
Keywords crockpot pork loin, easy pork loin, frozen pork loin, pork loin in slow cooker, slow cooker pork

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Tim says

    Hello there from Michigan. I just got a full sized (5lb) pork loin into the crockpot last evening and used this recipe. I had onion (sweet) to use up so I quartered one instead of the powder, but the other substitute I used turned out to be amazing!! I didn’t have apple juice but I had an unopened bottle of apple cider from TJ’s that I never got around to using. The flavor profile was absurdly delicious. Wouldn’t have thought to use it if not for this recipe. Thanks so much!

  2. Jason says

    How much of the loin should be covered by the liquid? Doesn’t sound like it will be covered but then how does it cook evenly? Will the submerged part be different than the top? I didn’t see anything about flipping the loin.

  3. Dave B says

    I really wish being an 8 hour commitment, not a lot of desire to experiment and the wonders of a crockpot there were maybe carrots, potatoes, baby onions, or something more to this than shredded meat. What do you serve it with? My guys would probably like slices over shreds too. I’ll look around but I think this would be amazing in bbq sauce on a hoagie bun with lettuce, tomato and provolone

    • Ashley Fehr says

      Hi Dave! You are obviously smart so it would be no problem to add those things if you desire them 🙂 I also wouldn’t say that turning the slow cooker on and letting it cook without any work on your part is a “commitment”. It’s one of the easiest recipes we make!

      • Chris Cunnane says

        Seriously – so glad I “clicked” on your recipe!! (I confess I went nuclear and “enhanced” with a few things)
        Just the rub and apple juice base is magic and certainly wasn’t much of a commitment. Thank You!!
        I cooked a few 1.5-2lb pork roasts with potatoes, onion and carrots lately in the crock but for the effort it seemed like a small return. This week my usual grocer had a great deal on pork loin so I dove in.
        Once you’ve got all the meat (as You mentioned) dinner is easy for the week!
        Great suggestions on your end. Also great for tacos and a Philly pulled pork with broccoli rabe and provolone on a quality long roll! (Don’t attempt without good bread).

  4. Adam Metz says

    I’m cooking this right now, loin has been cooking on low for 4 hrs now.. Just checked temp it’s reading 185 f … Do I switch to warm setting or allow it to keep going on low for the last 4 hrs????

    • Ashley Fehr says

      I find that pork loin needs a little extra cook time to become tender, after the point where it is technically safe to eat. I like to let it go for the full 8 hours, but it will depend on the size of the loin

      • Deborah anderson says

        I have a 3# want to cook it in a crockpot looks like 8 hours with your rub and apple juice is recommended . Would I throw the potatoes , carrots and onions in at the same time or would potatoes get over cooked ?

  5. Robin says

    Hi there, I’m curious about this recipe but I have an unusual situation- I cut a 3lb pork loin into threes so now I have 1lb cuts in my freezer. Can you recommend how long to cook just 1 lb pork loin In a crock pot? (Or Dutch oven if that’s better) I’m afraid to overcook such a small cut. Thanks in advance for your time ?

    • Abbe says

      I have a 1.2 lb pork loin roast I just started cooking in the crockpot myself, and I’m doing it totally blind.
      Ive been to the end of the internet and back looking for someone just to tell me in plain English how long to cook the frickin thing, and not one person out there seems to know.

      So I’m doing one hour on high temp, then Im turning it to the low setting and just letting it cook….and cook..and cook…do I do this forever??
      Does ANYONE know?

      • Ashley Fehr says

        Hi Abbe. It is rare to have a 1 lb pork loin, which is why you are not finding any recipes. Pork tenderloins are usually around the 1lb mark, so either that is what you are actually cooking or you have chopped a pork loin roast into a 1lb chunk. Maybe someone would tell you if you tried asking nicely? 😀

  6. Beverlee says

    I had a 2# pork loin that I wanted to cook for supper and I didn’t have time to use a slow cooker, even set on High. My microwave also has convection oven capability, with a setting to use the oven with intermittent microwave blasts. The loin cooked in about 45 minutes using this CombiCook method. It was SO delicious. I did add about 1/2 cup of water because I knew the microwave blasts would demand more moisture – there was little liquid left at the end of cook time. I added a bit more apple juice to the drippings and poured it over the shredded meat.
    I have tried many pork loin recipes, but this is now my favorite. So quick and easy to prepare and the result is not overly seasoned and not bland either. It was JUST RIGHT. We’ll use the rest for sandwiches this weekend. Thank you for the perfect rub!

  7. Lisa DiMusto says

    I made this recipe!! I used a cup of unsweetened applesauce!! Really awesome! Serving on the Hawiann brand slider buns for Super Bowl!!

  8. Laura Segers says

    I made this dish yesterday, so yummy! Unfortunately , I didn’t have apple juice, so I just used chicken broth instead. I also cooked it on high for about 3 hours and on low for 2 hours since it was getting late. Came out so tender and juicy! Will definitely use again!

  9. Anna says

    freeze small portions of shredded pork and throw them (still frozen!) into your ramen while it’s cooking on the stove, you won’t regret it 🙂

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