SLOW COOKER CHIPOTLE PORK LOIN
This recipe makes a spicy, tender, juicy sliced pork loin. This is spicy on the outside, but just under the surface it's mild and juicy.
1 (2 or 3 lb) pork loin
FOR THE SPICE RUB:
4 tablespoons packed brown sugar
1 tablespoon ground chipotle pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1/2 cup water
Combine brown sugar, ground chipotle, ground cumin, paprika, table salt, and ground black pepper in a bowl. Mix well. Rub the spice rub mixture all over Pork Loin.
Cover spice rubbed pork loin tightly with plastic cling wrap and let sit at room temperature for 1 hour or refrigerate for up to 24 hours to marinate.
WHEN READY TO COOK:
Place a small loaf pan, upside down, in the bottom of the slow cooker. This will act as a pedestal to keep the pork loin out of any drippings that would wash off the spice rub while it is cooking.
Unwrap pork loin and place the pork loin on the inverted loaf pan in the bottom of the slow cooker. Pour 1/2 cup of water into bottom of slow cooker.
Place lid on slow cooker. Set slow cooker on LOW and COOK about 3 to 4 hours until the internal temperature of pork loin reaches 165 degrees F. Remove pork loin and place on platter. Cover loosely with a piece of aluminum foil. Allow pork loin to rest 1/2 hour before slicing to retain juices.
Slice pork loin into 1/4-inch thick slices and serve. Reheat slightly if desired.
This recipe makes a spicy, tender, juicy sliced pork loin. This is spicy on the outside, but just under the surface it's mild and juicy.
1 (2 or 3 lb) pork loin
FOR THE SPICE RUB:
4 tablespoons packed brown sugar
1 tablespoon ground chipotle pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1/2 cup water
Combine brown sugar, ground chipotle, ground cumin, paprika, table salt, and ground black pepper in a bowl. Mix well. Rub the spice rub mixture all over Pork Loin.
Cover spice rubbed pork loin tightly with plastic cling wrap and let sit at room temperature for 1 hour or refrigerate for up to 24 hours to marinate.
WHEN READY TO COOK:
Place a small loaf pan, upside down, in the bottom of the slow cooker. This will act as a pedestal to keep the pork loin out of any drippings that would wash off the spice rub while it is cooking.
Unwrap pork loin and place the pork loin on the inverted loaf pan in the bottom of the slow cooker. Pour 1/2 cup of water into bottom of slow cooker.
Place lid on slow cooker. Set slow cooker on LOW and COOK about 3 to 4 hours until the internal temperature of pork loin reaches 165 degrees F. Remove pork loin and place on platter. Cover loosely with a piece of aluminum foil. Allow pork loin to rest 1/2 hour before slicing to retain juices.
Slice pork loin into 1/4-inch thick slices and serve. Reheat slightly if desired.
MsgID: 3154395
Shared by: R. Barton - Sacramento, CA
In reply to: Recipe: 01-12-11 Recipe Swap - Crazy About Crock...
Board: Daily Recipe Swap at Recipelink.com
Shared by: R. Barton - Sacramento, CA
In reply to: Recipe: 01-12-11 Recipe Swap - Crazy About Crock...
Board: Daily Recipe Swap at Recipelink.com
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