Source(google.com.pk)
Ingredients:
1 (4 -6 lb) boneless pork loin roast
1 garlic clove, halved
salt and pepper
1 1/3 cups brown sugar, divided
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon cinnamon
Directions:
1
Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
2
In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
3
Cover and cook on LOW for 7 to 8 hours.
4
Pour off the excess juices.
5
Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast.
6
Cover and continue cooking on LOW for 1 hour longer
This is one of the best recipes I have made in a long time! Phenomenal! I used a 4 lb boneless pork roast but did not trim the fat and put the fat side up. I misread the instruction and put the cinnamon in with the other initial ingredients (1 c brown sugar, mustard and balsamic vinegar) so I skipped the final step of draining the juice and adding the additional 1/3 cup brown sugar. This made fantastic pulled pork leftovers. This is also good for pulled pork sandwiches with BBQ sauce as leftovers. I will be adding this into my regular rotation, thank you for sharing this!
For what it is, this recipe is great. It's quick and easy and the finished product is tasty. Follow the directions as closely as you can because I edited the recipe a little my second try and it didn't come out as well [DEFINITELY leave the juices in the pot or it WILL dry out] This is mild enough in taste that we used it for pulled pork sandwiches, tacos and enchiladas. The sweetness is just enough that when used in different recipes it doesn't interfere with the new recipe. Definitely a keeper!
This was really good. I'm always looking for good things to do with pork loin when it goes on sale. Everyone liked this, even the kid who says he doesn't like pork. <br/><br/>Only changes: Kept juice to make sauce and serve over pork, added sliced apples in last hour and cooked for 5 hours total. Newer crock pots cook much hotter than they used to and I find that 7 or more hours is just too much for anything. That's really too bad for working mothers today because they are gone more like 9-10 hours.
I got a $5 pork loin at the store that literally turned into a weekends feast! I followed the recipe to a T, shredded it when it was done & mixed in a bottle of sweet baby rays! YUUUUUMMMMY! I cant believe this doesnt have more reviews! I'll definitely be making this for the rest of my life! Thanks for sharing!
Made this for Memorial Day weekend and the meat eaters loved it. They especially liked the sauce. I didn't bother using the additional brown sugar and cinnamon because they liked it as is. I used a 3.5lbs loin. Put it in the crockpot at 4am and was falling apart done at 11am. I will be using this recipe again. Thanks for posting
I really liked the glaze. I left the liquid in but the pork still was a bit too dry. I'm not sure how to remedy that. I might try to cook it for less time. Other than that, the recipe was very nice!
This was fine. I was a little disappointed since the reviews were so glowing. That said, it was not bad, just not much to talk about. We turned the leftovers into bbq.
Very good! and very tender! I made it for my family, and then my grandmother dropped in for dinner too! Everyone loved it and it is great to get praise about your cooking from dear grandmother! I was out of dijon mustard so I substituted with regular yellow mustard, but followed the rest of the recipe. I will be making this pork loin again!!
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